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시금치 가루를 첨가한 발아현미쿠키의 최적화
Go to Link
이희정;
주나미
Article
Issue Date
2010
Citation
한국식품조리과학회지, v.26, no.6, pp 707 - 716
Publisher
한국식품조리과학회
반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화
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정복미; 김다솔;
주나미
Article
Issue Date
2013
Citation
한국식품조리과학회지, v.29, no.1, pp 1 - 10
Publisher
한국식품조리과학회
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
아가리쿠스 버섯 가루를 첨가한 쿠키의 최적화연구
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이희정;
정희선
;
주나미
Article
Issue Date
2015
Citation
한국식품조리과학회지, v.31, no.2, pp 175 - 184
Publisher
한국식품조리과학회
1
Discover
Author
Joo, Na Mi
4
이희정
2
Jeong, Hee Sun
1
김다솔
1
박영일
1
정복미
1
Subject
response surface methodology (RSM)
2
Agaricus blazei Murill powder
1
Mori cortex radicis powder
1
Opuntia humifusa powder
1
response surface methodology
1
response surface methodology(RSM)
1
spinach powder
1
Date Issued
2015
1
2014
1
2013
1
2010
1
Language
KOR
4
Journal
한국식품조리과학회지
3
한국식품영양학회지
1
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