반응 표면 방식에 의한 율무 청국장 아몬드 쿠키 제조의 최적화 조건

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

이혜정(Dept of Food Science and Nutrition, Gachon University of Medicine and Science)
최은영(Dept of Food Science and Nutrition, Gachon University of Medicine and Science)
김성수(Korea Food Research Institute)
한찬규(Korea Food Research Institute)
송지현(Dept of Food Science and Nutrition, Gachon University of Medicine and Science)
오수정(Dept of Food Science and Nutrition, Gachon University of Medicine and Science)
권영순(Dept of Food Science and Nutrition, Gachon University of Medicine and Science)

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