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Optimization of iced cookie with dried lotus root powder using response surface methodology Go to Link

Song Y.H.; Lee J.H.; Jeong H.S.; Park S.H.; Jung H.A.; Joo N.

ArticleIssue Date2008CitationJournal of Food Science and Nutrition, v.13, no.4, pp 340 - 347Publisher한국식품영양과학회

Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology Go to Link

Joo N.; Lee S.-M.; Jeong H.S.

ArticleIssue Date2009CitationJournal of Food Science and Nutrition, v.14, no.2, pp 148 - 155Publisher한국식품영양과학회

반응표면분석법을 이용한 혼잎나물 첨가 쌀 파운드케이크의 품질 특성 및 최적화 Go to Link

김다솔; 정희선; 주나미

ArticleIssue Date2017CitationCulinary Science & Hospitality Research, v.23, no.4, pp 81 - 92Publisher(사)한국조리학회

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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