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전통식생활문화전공
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상백피 분말 첨가 식빵의 품질특성 및 제조조건 최적화
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정민주;
정희선
;
주나미
Article
Issue Date
2013
Citation
한국식생활문화학회지, v.28, no.5, pp 512 - 524
Publisher
한국식생활문화학회
명월초 가루를 첨가한 우육 소시지의 최적화 연구
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박영일;
정희선
;
주나미
Article
Issue Date
2015
Citation
한국식품조리과학회지, v.31, no.4, pp 395 - 404
Publisher
한국식품조리과학회
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
3
박영일
1
이희정
1
정민주
1
Subject
response surface methodology (RSM)
3
Agaricus blazei Murill powder
1
antioxidative effects
1
beef sausage
1
bread
1
cookie
1
Gynura procumbens
1
Mori Cortex Radicis powder
1
sausage
1
sensory evaluation
1
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Date Issued
2015
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한국식생활문화학회지
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