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발효숙성마늘 추출물 첨가 초콜릿 제조 조건의 최적화
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신지훈;
주나미
Article
Issue Date
2010
Citation
한국식생활문화학회지, v.25, no.2, pp 216 - 224
Publisher
한국식생활문화학회
쌀가루를 첨가한 양배추 크림수프의 제조조건 최적화
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박소연; 표서진;
주나미
Article
Issue Date
2010
Citation
한국식생활문화학회지, v.25, no.1, pp 54 - 60
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
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Joo, Na Mi
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Kim, Chul Jai
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강하니
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buckwheat sprouts
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cabbage
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cream
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fermented and aged garlic extract
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Lactobacillus bulgaricus
1
optimization
1
quercetin
1
Response Surface Methodology
1
response surface methodology (RSM)
1
rice flour
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