1 "Some biological activities and isoflavone content of chungkugjang prepared with black beans and Bacillus strains" 30 : 662-667, 2001
2 "Quality characteristics on cookies added with soybean paste powder" 12 : 432-435, 2005
3 "Quality characteristics of health concerned funtional cookies using crude ingredients" 20 : 331-336, 2005
4 "Quality characteristics of cookies with black rice flour" 22 : 193-203, 2006
5 "Quality characteristics of castella with chungkukjang" 22 : 244-249, 2006
6 "Quality characteristics of Kipfel cookies prepared with chitosan-chungkukjang" 15 : 437-443, 2005
7 "Quality characteristics and optimization of iced cookies" 21 : 514-527, 2005
8 "Physiological funtions of chongkukjang" 4 : 40-46, 1999
9 "Physicochemical and sensory characteristics of pumkin cookies using ginseng powder" 22 : 855-863, 2006
10 "Official Methods of Analysis Association of Official Analytical Chemists" 1990
1 "Some biological activities and isoflavone content of chungkugjang prepared with black beans and Bacillus strains" 30 : 662-667, 2001
2 "Quality characteristics on cookies added with soybean paste powder" 12 : 432-435, 2005
3 "Quality characteristics of health concerned funtional cookies using crude ingredients" 20 : 331-336, 2005
4 "Quality characteristics of cookies with black rice flour" 22 : 193-203, 2006
5 "Quality characteristics of castella with chungkukjang" 22 : 244-249, 2006
6 "Quality characteristics of Kipfel cookies prepared with chitosan-chungkukjang" 15 : 437-443, 2005
7 "Quality characteristics and optimization of iced cookies" 21 : 514-527, 2005
8 "Physiological funtions of chongkukjang" 4 : 40-46, 1999
9 "Physicochemical and sensory characteristics of pumkin cookies using ginseng powder" 22 : 855-863, 2006
10 "Official Methods of Analysis Association of Official Analytical Chemists" 1990
11 "Isoflavone content in soybean and its processed products" 34 : 365-369, 2002
12 "Industrial application and physiological functions of chongkukjang" 38 : 69-78, 2005
13 "Effect of storage humidity on moisture and texture of butter sponge" yama (yama): 71-76, 1990
14 "Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads" 28 : 113-117, 1999
15 "Effect of angelica plant powder on the quality characteristics of batter cakes and cookies" 22 : 62-68, 2006
16 "Changes of flavor of chungkukjang during fermentation" 229-234, 1989
17 "A study on the antioxidative effect and characteristics of cookies made with Lycil fructus powder" 21 : 94-102, 2005