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야콘을 첨가한 건식 쌀가루 설기떡의 품질특성
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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

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Topic
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Method
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Result
야콘을 첨가한 건식 쌀가루 설기떡의 품질특성
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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
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  • You can check more advanced research results through related academic papers or academic presentations.
  • Check the research history of this article

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외식 브랜드 앱 이용 고객의 지각된 가치가 신뢰, 플로우, 지속이용의도에 미치는 영향 연구 : 스타벅스 사이렌 오더를 중심으로
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외식 브랜드 앱의 지각된 특성이 신뢰, 브랜드 태도, 지속이용의도에 미치는 영향 연구
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UCI(KEPA) : I410-ECN-0101-2016-594-001604131