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메밀 싹 첨가 두유의 제조와 품질 특성
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정다혜; 김철재
Article
Issue Date
2015
Citation
한국식생활문화학회지, v.30, no.1, pp 77 - 85
Publisher
한국식생활문화학회
Lactobacillus bulgaricus 와 Streptococcus thermophilus 의 단독 또는 혼합배양한 메밀싹 첨가 요구르트의 발효 특성
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강하니; 김철재
Article
Issue Date
2010
Citation
한국식생활문화학회지, v.25, no.1, pp 76 - 81
Publisher
한국식생활문화학회
발아중 메밀의 영양성분의 변화
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이은혜; 김철재
Article
Issue Date
2008
Citation
한국식생활문화학회지, v.23, no.1, pp 121 - 129
Publisher
한국식생활문화학회
Lactobacillus bulgaricus를 이용한 메밀싹 첨가 요구르트의 발효특성
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강하니; 김철재
Article
Issue Date
2009
Citation
한국식생활문화학회지, v.24, no.1, pp 90 - 95
Publisher
한국식생활문화학회
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강하니
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이은혜
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정다혜
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buckwheat sprouts
3
Lactobacillus bulgaricus
2
vitamin C
2
yoghurt
2
antioxidative activity
1
buckwheat sprout
1
fagopyrin
1
germination
1
organic acids
1
physicochemical property
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