최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.31 no.3, 2021년, pp.191 - 202
Lim, Hyeon Sook , Choi, Mi Ra , Kim, Su In , Cha, Gyung Hee
초록이 없습니다.
AACC (2000) Approved Methods of the AACC 9th ed. Method 10-10A, 72-10. American Association of Cereal Chemists St. Paul, MN USA.
Bang SO (2012) The optimization of brownie with yam powder using response surface methodology. MS Thesis Wonkwang University, Iksan. pp 50-51.
Chae YC (2020) Quality characteristics of meat protein brownie for senior dessert. Culi Sci & Hos Resh 26(10): 27-35.
Choi, Sung Hyun, Hwang, Eun-Sun. Quality Characteristics and Antioxidant Activity of Chocolate Containing Chinese Artichoke (Stachys Sieboldii Miq.) Powder. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.47, no.1, 39-45.
Chung HC (2021) Characteristics quality of yellow layer cakes with added buckwheat flour. Jour of Kocon a 21(1): 203-209.
Han KD, Kim SW, Lee SH, Lee SD (2014) Preparation method of jujube paste and food using it. KR patent 10-2016-0074845.
Hong JS (2002) Quality characteristics of daechupyun by the addition of jujube paste. Korean J Soc Food Cookery Sci 18(6): 677-683.
Horticulture (2021) http://www.hortitimes.com (accessed on 21. 5. 2021)
Su-Young Hwang,, Choi Soo Keun,. Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor). Culinary science & hospitality research = 한국조리학회지, vol.21, no.3, 104-115.
Hwang YK, An HL (2020) Quality characteristics of muffins with molasses. Culi Sci & Hos Resh 26(3): 56-66.
Hyun MR, Lee YS, Park YH (2011) Antioxidative activity and flavonoid content of Chrysanthemum zawadskii flowers. Kor J Hort Sci Technol 29(1): 68-73.
Jin, Hwa-Young, Kim, Gi-Ryoon, Lee, Kyung-Hee. Quality Characteristics of Health-Oriented Sponge Cake with Green Onion Powder. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.30, no.2, 77-89.
Kang SJ (2012) A Global History of Chocolate. Humanistbooks Corp., Korea. p 15.
Kim, Su-Jin, Kim, Hyeyoung. Effect of Hibiscus Powder(Hibiscus sabdariffa L.) on the Quality of Muffins. 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, vol.30, no.4, 517-527.
Kim, So Young, Zu, Genuine, Kim, Byong Ki. Quality Characteristics of Single Origin Bean-to-Bar Dark Chocolate Prepared with Sugar Alcohols. 산업식품공학 = Food engineering progress, vol.18, no.3, 194-202.
Kim YM (2005) The world of happy bread by Kim Youngmo. Girinchulpansa, Bucheo, Korea. pp 22-23.
Kong, Chang-Suk, Choi, Young Ju, Oh, Jung Hwan, Lee, Jung Im, Park, So Young, Kim, Hye Ran, Jeon, Byung-Jin, Kim, Dongmin, Jung, Kyung Im. Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract and Its Quality Characteristics Effect in Muffins. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.48, no.10, 1079-1089.
Korea Classical Comprehensive DB (2020) OJuyeonmunJangjeonsango (五洲衍文長箋散稿) (1800) Jaemilbeob (製蜜法). https://db.itkc.or.kr (accessed on 17. 7. 2020)
Korea Rural Economic Institute (2016) Global Chocolate Industry Trends. http://library.krei.re.kr (accssed on 1. 7. 2020)
Lee KH, Park HS, Oh HK, Kang HJ, Lee SK, Shin HM (2019) Characteristics of fruit cracking on jujube in open field and greenhouse culture. Horticulture Abstracts, 132-133.
Lee PR, O HB, Kim SY, Kim YS (2019) Quality characteristics and antioxidant activities of chocolate with rhubarb (Rheum palmatum L.) powder and extract. Culi Sci & Hos Resh 25(3): 13-24.
Lee, Sae Mi, Lim, Keum Ja, Swanson, Eric, Park, Dae Hwan, Lee, Yong Ki. Authentic Leadership and its Consequences in a Hotel Restaurant Context. Global business and finance review, vol.21, no.2, 1-19.
Lee YG (1924) Joseonmussangsinsigyolijebeob. Youngchangseokwan, Korea. p 259.
Min JE, Kim HS (2017) Quality characteristics of castella made with jujube powder. Korean J Human Ecology 21(2): 31-42.
Realfoods (2020) Corona Makes Eat Local Food. http://www.realfoods.co.kr (accessed on 11. 8. 2020)
Seo MY (徐命膺). Gosasibijib (攷事十二集). In RDA editor (2011) Rural Development Administration, Suwon, Korea. p 234.
Seo MY (徐命膺). Gosasinseo(攷事新書) (1771). In Seoul National University Institute of Natural Resources Science editor (1994). Orom system, Seoul, Korea. p 241
Seo YG (徐有?). Imwonsipyukji(林園十六志) (1835). In Lee HG, Jo SH, Jung NW, Cha GH editor (2007) Gyomunsa, Paju, Korea. pp 363-364.
Shin KE (2018) A study on the develop of jujube jam by using functional food material (Zizyphus jujuba Miller). Culi Sci & Hos Resh 24(4): 139-146.
Song DH, Kim GJ, Kim JH, Seo HR, Kim SG, Yoon JA, Chung KH, An JH (2017) Quality characteristics and antioxidant activity of muffins prepared by substituting wheat flour with different rice powders. Korean J Food Sci Technol 49(5): 567-573.
The Food & Beverage News (2021) US SFA’s 2021 Trend Food. https://www.thinkfood.co.kr (accessed on 15. 3. 2021)
Wikipedia (2020) Chocolate Brownie. https://ko.wikipedia.org (accessed on 2. 8. 2020)
Yoon, Jin A, Han, Jun-Woo, Choi, Jae-Hwan, Shin, Kyung-Ok. Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut (Triticum turanicum Jakubz) Powder. 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, vol.30, no.5, 345-354.
Yoon SJ, Choi BS, Choi EH (2010) ChunHachudong(春夏秋冬) ingredients that you should know and eat Q&A. Jugu Culture Co., Korea. p 156.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.