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쇠비름 분말의 첨가량을 달리한 약주의 품질 특성
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김영금;
진소연
Article
Issue Date
2021
Citation
동아시아식생활학회지, v.31, no.6, pp 391 - 400
Publisher
동아시아식생활학회
갈색거저리 유충 분말 첨가 가래떡의 품질특성
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남혜현;
심기현
Article
Issue Date
2021
Citation
한국식품영양학회지, v.34, no.3, pp 272 - 288
Publisher
한국식품영양학회
「정조지」와 「조선무쌍신식요리제법」의 식문화적 연관성 및 조리법 비교
유미영;
정희선
Article
Issue Date
2021
Citation
민속학연구, no.49, pp 249 - 312
Publisher
국립민속박물관
머위 분말 첨가 쌀쿠키의 항산화 활성 및 품질 특성
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최희원;
심기현
Article
Issue Date
2021
Citation
한국식품영양학회지, v.34, no.1, pp 1 - 14
Publisher
한국식품영양학회
와송 첨가량에 따른 젤리의 품질 및 항산화 특성
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이지윤;
진소윤
Article
Issue Date
2021
Citation
한국식품영양학회지, v.34, no.1, pp 15 - 25
Publisher
한국식품영양학회
발효비지 분말을 첨가한 비건 영양바의 품질 특성
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임지영;
진소연
Article
Issue Date
2021
Citation
Journal of the Korean Society of Food Science and Nutrition, v.50, no.8, pp 849 - 857
Publisher
Korean Society of Food Science and Nutrition
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Jin, So Yeon
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antioxidant activity
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butterbur
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Cheongju
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Fermented soybean curd residue
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