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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
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
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김영순
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송가영
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quality characteristics
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antioxidant property
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asparagus powder
1
beetroot powder
1
retarding retrogradation
1
sensory evaluation
1
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2016
1
2015
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