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물엉겅퀴 분말을 첨가한 머핀의 항산화 활성 및 품질특성
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전주영; 김명현; 한영실
Article
Issue Date
2022
Citation
한국식생활문화학회지, v.37, no.2, pp 162 - 170
Publisher
한국식생활문화학회
밤 쿠키의 항산화활성 및 품질특성
주신윤
Article
Issue Date
2013
Citation
한국식생활문화학회지, v.28, no.1, pp 70 - 77
Publisher
한국식생활문화학회
은행 분말을 첨가한 청포묵의 항산화활성 및 품질특성
주신윤; 최해연
Article
Issue Date
2014
Citation
한국식생활문화학회지, v.29, no.1, pp 84 - 90
Publisher
한국식생활문화학회
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주신윤
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Han, Young Sil
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전주영
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Antioxidant activity
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antioxidant activity
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chestnut
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Cirsium nipponicum
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cookie
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ginkgo nut
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muffins
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mung bean starch gel
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sensory evaluations
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2022
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2014
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2013
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