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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.20 no.1, 2007년, pp.40 - 46
김애정 (혜전대학 식품영양과) , 방인수 (공주대학교 식품공학과) , 여정숙 (혜전대학 식품영양과)
A qualitative investigation Dongchunghacho, Jelly combined with sericultural products prepared from assorted increments(0.5, 1, 1.5 and 2%) of P. japonica powder was performed. The qualitative parameters used to assess P. japonica powder increments included, hysicochemical, textural and sensory prop...
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