1. A study on calorie and proximate components of traditional Korea gruel;Yoon;J Korean Soc Food Sci Nutr,2008
2. A study on changes in the cooking process of gruel in cook books written during last 100 years;Cho;Korean J Food Nutr,2011
3. Korea Agro-Fisheries & Food Trade Corporation Food Information Statistics System. http://www.atfis.or.kr/sales/M002020000/view.do?searchItem=CD00000595&searchDivision=CD00000601&searchCompany=2&searchYear=2017&searchQuarter=T&selectAccessHistoryIdx= (assessed August 2017)
Korea Agro-Fisheries & Food Trade Corporation Food Information Statistics System
http://www.atfis.or.kr/sales/M002020000/view.do?searchItem=CD00000595&searchDivision=CD00000601&searchCompany=2&searchYear=2017&searchQuarter=T&selectAccessHistoryIdx=
August 2017
4. A study of optimum conditions in preparing gruel with black bean germ sprout source;Lee;Korean J Food Nutr,2005
5. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder;Kim;Korean J Food Sci Technol,2004