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반응표면분석법을 이용한 초석잠 분말 첨가 쌀쿠키의 품질특성 및 최적화
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정민주; 이선미;
주나미
Article
Issue Date
2014
Citation
한국식품영양학회지, v.27, no.3, pp 435 - 446
Publisher
한국식품영양학회
소금대용 세발나물 첨가 쌀쿠키의 품질특성 및 최적화
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김다솔; 이선미;
주나미
Article
Issue Date
2016
Citation
한국식품조리과학회지, v.32, no.3, pp 279 - 289
Publisher
한국식품조리과학회
스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성
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김다솔; 신지훈;
주나미
Article
Issue Date
2017
Citation
대한영양사협회 학술지, v.23, no.1, pp 14 - 26
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대한영양사협회
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response surface methodology (RSM)
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sensory evaluation
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Chinese artichoke (Stachy siebold...
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Spergularia Marina L. Griseb
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