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당 저감화 녹차 쿠키의 이화학적 감각적 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2021, v. 36, n. 2, p. 218, doi. 10.7318/KJFC/2021.36.2.218
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- Article
새싹보리, 레몬밤 및 녹차 첨가 쿠키의 이화학적 항산화적 특성.
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- Journal of the Korean Society of Food Culture, 2020, v. 35, n. 5, p. 459, doi. 10.7318/KJFC/2020.35.5.459
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- Article
AF-343 함유 저염 건조 불고기 비빔밥의 관능적 항산화적 특성.
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- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 1, p. 53, doi. 10.7318/KJFC/2019.34.1.53
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- Article
단호박 분말 첨가 영아용 쌀 가공 스낵의 관능적 미생물적 품질 특성.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 3, p. 261, doi. 10.7318/KJFC/2018.33.3.261
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- Article
영아용 쌀눈 첨가 단호박 쌀 스낵의 항산화적 물리적 특성.
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- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 1, p. 62, doi. 10.7318/KJFC/2018.33.1.62
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- Article
민들레복합분말을 첨가한 건식형 저염 비빔밥의 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2017, v. 32, n. 3, p. 235, doi. 10.7318/KJFC/2017.32.3.235
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- Article