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KCI
카카오 닙 분말을 첨가한 발효유의 품질 특성 및 항산화 활성
김다솔; 오현빈; 김시연; 이휘림; 김영순
Article
Issue Date
2020
Citation
Culinary Science & Hospitality Research, v.26, no.4, pp.55 - 65
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
프리카 분말을 첨가한 쿠키의 품질 특성, 항산화 활성 및 소비자 기호도 조사
김시연; 오현빈; 이휘림; 김영순
Article
Issue Date
2018
Citation
Culinary Science & Hospitality Research, v.24, no.9, pp.18 - 29
Publisher
(사)한국조리학회
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김시연
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Antioxidant activities
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Artificial sweetener
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Cacao nibs
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Custard pudding
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Fermented milk
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Freekeh
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Lactic acid
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