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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.13 no.4, 2006년, pp.465 - 471
정창호 (경상대학교 대학원 응용생명과학부 농업생명과학연구원) , 조현제 (경상대학교 대학원 응용생명과학부 농업생명과학연구원) , 심기환 (경상대학교 대학원 응용생명과학부 농업생명과학연구원)
The chemical components of chlorella powder and quality characteristics (texture, color and sensory evaluation etc.) of white bread added with chlorella powder in order to use as a new functional food material of chlorella powder were examined. The proximate composition was composed of crude protein...
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