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한국식품저장유통학회지 = Korean journal of food preservation, v.27 no.1, 2020년, pp.127 - 135
Hong, Ju-Yeon , Oh, Wang-Kyu
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The purpose of this study was to evaluate the quality and functionality of Elaeagnus multiflora powder for developing a processed food using Elaeagnus multiflora powder. Elaeagnus multiflora ‘Sulgidduk’ was developed by adding 0, 3, 6, 9 and 12% Elaeagnus multiflora powder and the physic...
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