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반응표면분석법을 이용한 감귤건조칩 제조조건 최적화.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 5, p. 637, doi. 10.7318/KJFC/2019.34.5.637
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- Article
반응표면분석법을 이용한 쌀 단백질 초고압 추출조건 최적화.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 6, p. 779, doi. 10.7318/KJFC/2019.34.6.779
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- Article
흰찰쌀보릿가루의 첨가가 약과의 품질특성에 미치는 영향.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 5, p. 604, doi. 10.7318/KJFC/2019.34.5.604
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- Article
복숭아 분말 첨가량이 스프레드 프리믹스의 품질에 미치는 영향.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 4, p. 449, doi. 10.7318/KJFC/2019.34.4.449
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- Article
쌀 품종이 건식 쌀가루 및 절편의 품질에 미치는 영향.
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- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 3, p. 334, doi. 10.7318/KJFC/2019.34.3.334
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- Article
품종 및 입자크기별 건식 쌀가루를 이용한 증편의 품질 특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2018, v. 33, n. 6, p. 588, doi. 10.7318/KJFC/2018.33.6.588
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- Article
국내산 고구마 품종에 따른 영양성분 및 이화학적 특성.
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- Journal of the Korean Society of Food Culture, 2018, v. 33, n. 6, p. 597, doi. 10.7318/KJFC/2018.33.6.597
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- Article
복숭아 젤리의 품질에 혼합 겔화제 첨가량이 미치는 영향.
- Published in:
- Journal of the Korean Society of Food Culture, 2018, v. 32, n. 5, p. 458, doi. 10.7318/KJFC/2018.33.5.458
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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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- Publication type:
- Article