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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
KCI
Teff (Eragrostis tef) 분말을 이용한 Gluten-free 식빵의 품질 특성에 잔탄검과 구아검이 미치는 영향
정기영; 송가영; 오현빈; 신소연; 김영순
Article
Issue Date
2017
Citation
Culinary Science & Hospitality Research, v.23, no.3, pp.147 - 157
Publisher
(사)한국조리학회
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Quality characteristics
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Antioxidant activity
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Freekeh
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quality characteristics
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Quality characteristics.
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Sensory evaluation.
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