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반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화
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정복미; 김다솔;
주나미
Article
Issue Date
2013
Citation
한국식품조리과학회지, v.29, no.1, pp 1 - 10
Publisher
한국식품조리과학회
반응표면분석법을 이용한 천년초 분말 첨가 머핀 제조 조건의 최적화
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김수정; 정복미;
주나미
Article
Issue Date
2012
Citation
한국식품영양학회지, v.25, no.4, pp 911 - 921
Publisher
한국식품영양학회
천년초 분말 첨가 파스타의 품질특성 및 제조조건 최적화
박영일; 정복미;
주나미
Article
Issue Date
2012
Citation
한국식생활문화학회지, v.27, no.6, pp 710 - 718
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한국식생활문화학회
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김수정
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Opuntia humifusa powder
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response surface methodology
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cookie
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muffin
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pasta
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response surface methodology (RSM)
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