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다시마가루 첨가 발아현미 쿠키의 제조조건 최적화
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표서진; 이선미;
주나미
Article
Issue Date
2010
Citation
한국식품조리과학회지, v.26, no.5, pp 617 - 626
Publisher
한국식품조리과학회
쥐눈이콩 첨가량을 달리한 초콜릿 제조 조건의 최적화
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주나미
; 김보람; 표서진
Article
Issue Date
2010
Citation
대한영양사협회 학술지, v.16, no.1, pp 13 - 21
Publisher
대한영양사협회
쌀가루를 첨가한 양배추 크림수프의 제조조건 최적화
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박소연; 표서진;
주나미
Article
Issue Date
2010
Citation
한국식생활문화학회지, v.25, no.1, pp 54 - 60
Publisher
한국식생활문화학회
오디즙 첨가 양갱의 제조 조건 최적화
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표서진;
주나미
Article
Issue Date
2011
Citation
한국식생활문화학회지, v.26, no.3, pp 283 - 294
Publisher
한국식생활문화학회
1
Discover
Author
Joo, Na Mi
4
김보람
1
박소연
1
이선미
1
Subject
response surface methodology (RSM)
2
brown rice
1
cabbage
1
chocolate
1
cookie
1
fresh cream
1
Jinuni bean
1
mulberry
1
response surface methodology
1
rice flour
1
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2011
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2010
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한국식생활문화학회지
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1
한국식품조리과학회지
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