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결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향
이경애
Article
Issue Date
2020
Citation
한국식품조리과학회지, v.36, no.2, pp.189 - 195
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
1
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Author
Lee, KYONG AE
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binding syrup
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consumer acceptance
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dumpling shell
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gluten formation
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soybean flour
1
Yeotgangjeong
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2021
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2020
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Korean
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한국식품조리과학회지
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한국식품조리과학회지
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