메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
General Humanities History Philosophy Religious Studies Linguistics and Literature Other Humanities
Social science
General Social Science Business Management Tourism Education Military Science Library and Information Science Law Sociology Journalism and Media Studies Psychological Science Political Science and Diplomacy Geography Public Administration Economics International Trade Anthropology Other Social Science
Natural science
General Natural Science Physics Biology Life Sciences Mathematics/Statistics Astronomy Earth Science Chemistry Other Natural Science
Engineering
General Engineering Architectural Engineering Mechanical Engineering Industrial Engineering Material/Energy Engineering Electrical and Electronic Engineering Marine and Ocean Engineering Chemical Engineering Computer Science Other Engineering
Medical science
General Medical Science Nursing Science Veterinary Pharmacy Traditional Korean Medicine Basic Medicine Clinical Medicine Other Medicine
Agriculture and Fishery
General Agriculture and Fishery Agriculture Fishery Science Food Science Forestry Animal Husbandry Marine Transportation Studies Other Agriculture and Fishery
Art and Kinesiology
General Arts Design Fine Arts Cosmetology Photography Music Fashion Kinesiology Performing Media Arts Other Arts and Kinesiology
Interdisciplinary Studies
Interdisciplinary Research Science and Technology Studies Brain and Cognitive Science Technology Policy Other Interdisciplinary Studies

KOR

야콘을 첨가한 건식 쌀가루 설기떡의 품질특성
Recommendations
Search
Questions

논문 기본 정보

Type
Proceeding
Author
조윤주 (경희대학교) 윤혜현 (경희대학교)
Journal
The East Asian Society Of Dietary Life 동아시아식생활학회 학술발표대회논문집 東아시아食生活學會 2015년도 춘계연합학술대회
Published
2015.5
Pages
169 - 169 (1page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
야콘을 첨가한 건식 쌀가루 설기떡의 품질특성
Ask AI
Recommendations
Search
Questions

Research history (4)

2018

A Study on Quality Characteristics of Makpyeon made of Dry Milled Rice Powder according to Soaking Time
Yun Ju Jo ,  Hye Hyun Yoon Culinary Science & Hospitality Research 2018.03 Academic journal

2016

건식 쌀가루를 이용한 막편의 품질특성
조윤주 ,  윤혜현 동아시아식생활학회 학술발표대회논문집 2016.05 Proceeding
A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder
Jo ,  Yun Ju ,  Yoon 한국식생활문화학회지 2016.01 Academic journal

2015

야콘을 첨가한 건식 쌀가루 설기떡의 품질특성
조윤주 ,  윤혜현 동아시아식생활학회 학술발표대회논문집 2015.05 Proceeding
  • Are you curious about the follow-up research of this article?
  • You can check more advanced research results through related academic papers or academic presentations.
  • Check the research history of this article

Abstract· Keywords

Report Errors
No content found

Contents

No content found

References (0)

Add References
If the reference is being serviced by DBpia, please register through [Add Reference]

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Frequently Viewed Together

Analysis and Evaluation of Glycemic Indices and Glycemic Loads of Frequently Consumed Carbohydrate-Rich Snacks according to Variety and Cooking Method
Do Yeon Kim ,  Hansongyi Lee ,  Eun Young Choi and others 1 Journal of the Korean Society of Food Science and Nutrition 2015 .01
Physical and Sensory Characteristics of Bread Prepared by Substituting Sugar with Yacon Concentrate
Won-Mo Kim ,  Mi-Kyung Kim ,  Myung-Woo Byun and others 1 Journal of the Korean Society of Food Science and Nutrition 2012 .09
외식 브랜드 앱 이용 고객의 지각된 가치가 신뢰, 플로우, 지속이용의도에 미치는 영향 연구 : 스타벅스 사이렌 오더를 중심으로
조윤주 ,  윤혜현 동아시아식생활학회 학술발표대회논문집 2018 .10
외식 브랜드 앱의 지각된 특성이 신뢰, 브랜드 태도, 지속이용의도에 미치는 영향 연구
조윤주 ,  윤혜현 동아시아식생활학회 학술발표대회논문집 2018 .06

Recently viewed articles

A Study of Purchasing Behaviors on Female Markets Segmented by Clothing Image Preference
Lee, Mi-SookKorean Home Economic Association2011

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2016-594-001604131