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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24 no.4, 2008년, pp.473 - 479
정경임 (신라대학교 식품영양학과) , 신은수 (신라대학교 식품영양학과) , 김상애 (신라대학교 식품영양학과)
The principal objective of this study was to evaluate the sensory properties and physical characteristics of muffins produced using different fats(butter, grape seed oil) and mixing methods(Creaming method, Foam method, Single-stage method). The muffins weighed between
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