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KCI
비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
송가영; 오현빈; 장양양; 정기영; 김영순
Article
Issue Date
2016
Citation
한국식품조리과학회지, v.32, no.6, pp.696 - 703
Publisher
한국식품조리과학회
KCI
홍국(Monascus nuruk) 분말을 첨가한 스폰지 케이크의 품질 특성 및 노화 억제 분석
송가영; 김종희; 오현빈; 장양양; 김영순
Article
Issue Date
2016
Citation
Culinary Science & Hospitality Research, v.22, no.3, pp.11 - 21
Publisher
(사)한국조리학회
KCI
호박잎 분말을 첨가한 스폰지 케이크의 품질 특성, 항산화 활성 및 저장 기간에 따른 노화 억제 효과
송가영; 오현빈; 장양양; 정기영; 김영순
Article
Issue Date
2016
Citation
한국식품영양학회지, v.29, no.6, pp.930 - 937
Publisher
한국식품영양학회
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quality characteristics
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antioxidant activities
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avrami exponent
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beetroot powder
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pumpkin leaf powder
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red yeast rice (RYR)
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sensory evaluation
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