1. Yoo
MJ
Chung
HJ
Chemical properties of bamboo shoots and their changes of chemical components during the manufacture of pickles
Korean J Food Nutr
1999
12
575
581
2. Park
EJ
Jeon
DY
Preparation and characteristics of yogurt prepared with salted bamboo shoots
Korean J Food Culture
2006
21
179
186
3. Han
SJ
Koo
SJ
Study on the chemical composition in bamboo shoot, lotus root, and burdock
Korean J Soc Food Sci
1993
9
82
87
4. Park
JS
Na
HS
Properties of jeonbyeong containing Lentinus edodes powder
Korean J Food Preserv
2007
14
337
344
5. Lanza
E
Butrum
RR
A critical review of food fiber analysis data
J Am Diet Assoc
1986
86
732
736