June 2013
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2 Reads
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1 Citation
Culinary Science & Hospitality Research
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Publications (6)
June 2013
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2 Citations
Culinary Science & Hospitality Research
February 2012
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1 Read
Culinary Science & Hospitality Research
February 2012
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3 Reads
Culinary Science & Hospitality Research
December 2011
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1 Read
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1 Citation
Culinary Science & Hospitality Research
December 2011
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1 Read
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2 Citations
Culinary Science & Hospitality Research
Citations (1)
... 제과의 한 종류인 쿠키는 고소하고 바삭한 식감이 좋아 커피, 차, 음료에 곁들여 먹기 좋고 수분 함량이 낮아 저장성 이 우수하여 쿠키에 다양한 생리활성 성분을 함유하고 있는 소재를 첨가하여 기능성이 추가된 쿠키 제조 연구가 활발히 진행되고 있다 (7). 선행 연구로는 현미 분말 (4,5), 음나무잎 분말 (6), 울금 분말 (7), 기능성 쌀가루 (8), 흑미 가루 (9), 양송 이버섯 분말 (10), 새송이버섯 분말(11) 검은비늘버섯 분말 (12), 구아바 분말 (13), 자색고구마 분말 (14), 솔잎 분말(15), 더덕 분말 (16), 흑임자 분말 (17), 미역 분말 (18), 당근 분말 (19), 타피오카 전분 (20) ...
- Citing Article
June 2013
Culinary Science & Hospitality Research