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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
KCI
당유자 껍질 분말을 첨가한 스폰지 케이크의 품질 특성
오현빈; 정기영; 신소연; 김영순
Article
Issue Date
2017
Citation
Culinary Science & Hospitality Research, v.23, no.8, pp.83 - 89
Publisher
(사)한국조리학회
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