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KCI
홍국(Monascus nuruk) 분말을 첨가한 스폰지 케이크의 품질 특성 및 노화 억제 분석
송가영; 김종희; 오현빈; 장양양; 김영순
Article
Issue Date
2016
Citation
Culinary Science & Hospitality Research, v.22, no.3, pp.11 - 21
Publisher
(사)한국조리학회
KCI
호박잎 분말을 첨가한 Gluten-free 면의 품질 특성 및 소비자 기호도 조사
송가영; 김종희; 김영순
Article
Issue Date
2018
Citation
Culinary Science & Hospitality Research, v.24, no.6, pp.62 - 69
Publisher
(사)한국조리학회
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avrami exponent
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Gluten-free noodle
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Pumpkin leaf
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quality characteristics
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red yeast rice (RYR)
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retarding retrogradation
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