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KCI
아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성
장양양; 송가영; 오현빈; 최병범; 김영순
Article
Issue Date
2015
Citation
한국식품조리과학회지, v.31, no.5, pp.642 - 651
Publisher
한국식품조리과학회
KCI
흑토마토 분말을 첨가한 냉동 쿠키의 품질 및 항산화 특성
오현빈; 최병범; 송가영; 장양양; 김영순
Article
Issue Date
2016
Citation
한국식품영양학회지, v.29, no.1, pp.65 - 72
Publisher
한국식품영양학회
1
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Author
김영순
2
송가영
2
Subject
antioxidant property
2
sensory evaluation
2
asparagus powder
1
black tomato powder
1
iced cookie
1
quality characteristics
1
quality property
1
sponge cake
1
Date Issued
2016
1
2015
1
Type
Article
2
Journal
한국식품영양학회지
1
한국식품조리과학회지
1
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