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KCI
바나나 껍질을 첨가한 생면의 제조와 품질 특성 및 항산화 분석
김시연; 오현빈; 이휘림; 김영순
Article
Issue Date
2019
Citation
Culinary Science & Hospitality Research, v.25, no.7, pp.137 - 146
Publisher
(사)한국조리학회
KCI
설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사
김시연; 오현빈; 이휘림; 김영순
Article
Issue Date
2019
Citation
Culinary Science & Hospitality Research, v.25, no.3, pp.190 - 199
Publisher
(사)한국조리학회
KCI
루바브(Rheum palmatum L.) 분말과 추출물을 첨가한 초콜릿의 품질 특성 및 항산화 활성
이휘림; 오현빈; 김시연; 김영순
Article
Issue Date
2019
Citation
Culinary Science & Hospitality Research, v.25, no.3, pp.13 - 24
Publisher
(사)한국조리학회
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Noodle
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