춘천지역 중학교 학생들의 우유와 유제품에 관한 영양지식·인식 및 섭취빈도 조사
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 205, doi. 10.7318/KJFC/2016.31.3.205
- By:
- Publication type:
- Article
Works matching IS 12257060 AND DT 2016 AND VI 31 AND IP 3
Results: 7
1
2
찹쌀의 수침시간에 따른 김부각의 물리적·관능적 특성 연구.
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 250, doi. 10.7318/KJFC/2016.31.3.250
- By:
- Publication type:
- Article
3
아사이베리 분말을 첨가한 머핀의 품질특성 및 레시피 최적화 연구.
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 226, doi. 10.7318/KJFC/2016.31.3.226
- By:
- Publication type:
- Article
4
대나무 회분 첨가 콩나물의 성분변화.
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 213, doi. 10.7318/KJFC/2016.31.3.213
- By:
- Publication type:
- Article
5
홍삼 분말을 첨가한 식빵의 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 220, doi. 10.7318/KJFC/2016.31.3.220
- By:
- Publication type:
- Article
6
건식 쌀가루를 이용한 막편의 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 235, doi. 10.7318/KJFC/2016.31.3.235
- By:
- Publication type:
- Article
7
매생이 분말을 이용하여 제조한 만두피의 품질특성.
- Published in:
- Journal of the Korean Society of Food Culture, 2016, v. 31, n. 3, p. 243, doi. 10.7318/KJFC/2016.31.3.243
- By:
- Publication type:
- Article