반응표면분석법을 이용한 흑미 찹쌀가루, 검은콩가루, 마늘 착즙액 첨가 김부각의 제조조건 최적화

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Bibliographic Details
Published in동아시아식생활학회지 Vol. 33; no. 5; pp. 422 - 433
Main Authors 이지은(Ji Eun Lee), 이영숙(Young Sook Lee), 유현희(Hyeon Hee Yu), 노정옥(Jeong Ok Rho)
Format Journal Article
LanguageKorean
Published 동아시아식생활학회 2023
Subjects
waxy black rice
black soybean
response surface methodology
Kimbugak
Online AccessGet full text
ISSN1225-6781
2288-8802
DOI10.17495/easdl.2023.10.33.5.422

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ISSN:1225-6781
2288-8802
DOI:10.17495/easdl.2023.10.33.5.422