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KCI
치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향
오현빈; 김영순; 송가영; 장양양; 정기영
Article
Issue Date
2017
Citation
한국식품영양학회지, v.30, no.2, pp.236 - 242
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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chia seed
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pomegranate peel powder
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sponge cake
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