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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
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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김영순
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김시연
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Quality characteristics
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Artificial sweetener
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Custard pudding
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Gluten-free noodle
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Pumpkin leaf
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2019
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