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11 . Academic Journal
석류 껍질 분말을 첨가한 찐빵의 품질특성
Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder
저자
by
장양양 / Yangyang Zhang
;
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
정기영 / Ki Youeng Joung
;
신소연 / So Yeon Shin
, et al.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Feb 28, 2017 33(1):54
Full Text (KISS)
KCI 등재 저널
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17 . Dissertation/ Thesis
석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성
저자
by
장양양 / ZHANG YANGYANG
.
소스
Full Text (dCollection)
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13 . Academic Journal
비트 분말을 첨가한 스폰지 케이크의 품질특성 및 저장 기간에 따른 노화 억제 효과
Effects of Beetroot (Beta vulgaris) Powder on Quality Characteristics and Retarding Retrogradation by Shelf-life of Sponge Cake
저자
by
송가영 / Ka-young Song
;
오현빈 / Hyeonbin O
;
장양양 / Yangyang Zhang
;
정기영 / Ki Youeng Jeong
;
김영순 / Young-soon Kim
.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Dec 31, 2016 32(6):696
Full Text (KISS)
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17 . Academic Journal
아스파라거스 분말을 첨가한 스펀지 케이크의 품질 특성 및 항산화 활성
Quality and Antioxidant Characteristics of Sponge Cake with Asparagus (Asparagus officinals L.) Powder
저자
by
장양양 / Yangyang Zhang
;
송가영 / Ka-young Song
;
오현빈 / Hyeon Bin O
;
최병범 / Byung Bum Choi
;
김영순 / Young-soon Kim
.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Oct 31, 2015 31(5):642
Full Text (KISS)
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17 . Academic Journal
석류 껍질 분말을 첨가한 스펀지 케이크의 품질 특성, 노화도 분석 및 항산화 활성
Effect of Pomegranate (Punica granatum L.) Peel Powder on the Quality Characteristics, Retrogradation and Antioxidant Activities of Sponge Cake
저자
by
장양양
;
김영순
;
송가영
;
오현빈
;
정기영
, et al.
소스
한국식품영양학회지, 30(3), pp.578-590 Jun, 2017
Full Text (KISS)
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17 . Academic Journal
Teff (Eragrostis tef) 분말을 첨가한 Gluten-free 쿠키의 품질 특성 및 항산화 활성 비교
Quality Characteristics and Antioxidant Activities of Cookies containing Teff (Eragrostis tef) Flour
저자
by
정기영
;
김영순
;
오현빈
;
장양양
;
신소연
.
소스
한국식품영양학회지, 30(3), pp.501-509 Jun, 2017
Full Text (KISS)
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17 . Academic Journal
잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성
Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder
저자
by
오현빈
;
송가영
;
장양양
;
정기영
;
신소연
, et al.
소스
한국식품조리과학회지, 33(3), 159, pp.247-255 Jun, 2017
Full Text (KISS)
KCI 등재 저널
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17 . Academic Journal
치아 시드 분말 첨가가 양갱의 품질 특성에 미치는 영향
Effect of Chia(Salvia hispanica L.) Seeds on Quality Properties of Yanggang
저자
by
오현빈
;
김영순
;
송가영
;
장양양
;
정기영
.
소스
한국식품영양학회지, 30(2), pp.236-242 Apr, 2017
Full Text (KISS)
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17 . Academic Journal
전분의 종류를 달리하여 제조한 Gluten-free 쿠키의 품질특성 및 항산화 활성 비교
Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies
저자
by
정기영
;
송가영
;
오현빈
;
장양양
;
신소연
, et al.
소스
한국식품조리과학회지, 33(2), 158, pp.127-136 Apr, 2017
Full Text (KISS)
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17 . Academic Journal
테프(Eragrostis tef) 분말을 첨가한 파운드케이크의 품질 특성 및 노화 억제 분석
Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour
저자
by
정기영
;
송가영
;
오현빈
;
장양양
;
신소연
, et al.
소스
동아시아식생활학회지, 27(1), pp.41-49 Feb, 2017
Full Text (DBPIA)
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