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쌀가루의 첨가 수준이 만두피의 글루텐 형성, 기계적 특성 및 관능적 특성에 미치는 영향
문세훈; 백만희;
이경애
Article
Issue Date
2020
Citation
한국식품조리과학회지, v.36, no.5, pp.492 - 497
Publisher
한국식품조리과학회
콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향
이경애
; 백만희
Article
Issue Date
2021
Citation
한국식품조리과학회지, v.37, no.2, pp 164 - 171
Publisher
한국식품조리과학회
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Author
Lee, KYONG AE
2
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문세훈
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dumpling shell
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rice flour
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sensory attribute
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soybean flour
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2021
1
2020
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Korean
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