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KCI
호박잎 분말을 첨가한 스폰지 케이크의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과
송가영; 오현빈; 장양양; 정기영; 김영순
Article
Issue Date
2016
Citation
한국식품영양학회지, v.29, no.6, pp.930 - 937
Publisher
한국식품영양학회
KCI
석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성
장양양; 김영순; 송가영; 오현빈; 정기영; 신소연
Article
Issue Date
2017
Citation
한국식품영양학회지, v.30, no.3, pp.578 - 590
Publisher
한국식품영양학회
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김영순
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오현빈
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sponge cake
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pomegranate peel powder
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pumpkin leaf powder
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retarding retrogradation
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retrogradation
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sensory evaluation
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2017
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Korean
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kci
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