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KCI
대두(Glycine max L. Merrill)와 호박(Cucurbita moschata Duch.) 씨를 이용하여 제조한 호박씨 두부의 품질 및 조직감 특성
신소연; 김영순; 오현빈; 정기영
Article
Issue Date
2018
Citation
한국식품영양학회지, v.31, no.1, pp.62 - 69
Publisher
한국식품영양학회
KCI
차전자(Plantago ovata Forsk)피를 이용하여 제조한 구운 쌀 도넛의 품질 특성 및 노화 특성
신소연; 김영순; 오현빈; 정기영
Article
Issue Date
2018
Citation
한국식품영양학회지, v.31, no.3, pp.367 - 377
Publisher
한국식품영양학회
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