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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
상백피 분말 첨가 쿠키의 제조조건 최적화
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박영일;
주나미
Article
Issue Date
2014
Citation
한국식품영양학회지, v.27, no.3, pp 522 - 531
Publisher
한국식품영양학회
반응표면분석법을 이용한 소금대용 세발나물 첨가 쌀머핀의 품질특성 및 최적화
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김다솔; 신지훈;
주나미
Article
Issue Date
2016
Citation
한국식품영양학회지, v.29, no.2, pp 186 - 199
Publisher
한국식품영양학회
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
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김다솔
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김수정
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response surface methodology
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response surface methodology (RSM)
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Chinese artichoke (Stachy siebold...
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cookie
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Mori cortex radicis powder
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muffin
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Opuntia humifusa powder
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rice cookie
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rice muffin
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Spergularia marina L. Griseb
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