1. Quality characteristics of dumpling shells containing loquat leaf powder;Park;J East Asian Soc Dietary Life,2012
2. The a literary investigation on mandu type and cooking methods of mandu during the Josen era (1400's~1600's);Bok;Korean J Food Culture,2008
3. Product development and market testing of ready-to-eat mandu with pond-snail as a health food;Chang;Korean J Community Nutrition,2006
4. Quality characteristics of mandupi added with Curcuma atomatica powder;Park;Korean J Food Culture,2014
5. Quality characteristics of mandupi with skate (Raja kenojei) flour;Cho;Korean J Food Culture,2008