1. The quality assessment of Doenjang added with Japanese apricot, garlic and ginger, and Samjang;Lee;Korean J Soc Food Cook Sci,2001
2. Changes of microorganism, enzyme activity and physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation;Rhee;J Korean Soc Agri Chem Biotechnol,2000
3. Physicochemical quality comparison of commercial Doenjang and traditional green tea Doenjang;Jung;J Korean Soc Food Sci Nutr,2004
4. Quality characteristics of Doenjang added with red pepper (Capsicum annuum L) seed;Ku;J Korean Soc Food Sci Nutr,2009
5. Utilization of soymilk residue for barley Doenjang;Kim;J Korean Agric Chem Soc,1989