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비타민나무 열매 분말 첨가 젤리의 품질특성 및 항산화 활성 Go to Link

권준희; 심기현

ArticleIssue Date2022Citation한국식품영양과학회지, v.51, no.10, pp 1056 - 1065Publisher한국식품영양과학회

국내산 퀴노아의 조리방법에 따른 영양성분 비교 Go to Link

정근영; 심기현

ArticleIssue Date2020Citation한국식품영양학회지, v.33, no.2, pp 117 - 130Publisher한국식품영양학회

「정조지」와 「조선무쌍신식요리제법」의 식문화적 연관성 및 조리법 비교

유미영; 정희선

ArticleIssue Date2021Citation민속학연구, no.49, pp 249 - 312Publisher국립민속박물관

Park Soon Min; 정희선

ArticleIssue Date2022Citation한국식생활문화학회지, v.37, no.4, pp 285 - 299Publisher한국식생활문화학회

머위 분말 첨가 쌀쿠키의 항산화 활성 및 품질 특성 Go to Link

최희원; 심기현

ArticleIssue Date2021Citation한국식품영양학회지, v.34, no.1, pp 1 - 14Publisher한국식품영양학회

와송 첨가량에 따른 젤리의 품질 및 항산화 특성 Go to Link

이지윤; 진소윤

ArticleIssue Date2021Citation한국식품영양학회지, v.34, no.1, pp 15 - 25Publisher한국식품영양학회

발효비지 분말을 첨가한 비건 영양바의 품질 특성 Go to Link

임지영; 진소연

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp 849 - 857PublisherKorean Society of Food Science and Nutrition

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