학술논문 > 농학 > 식물
볶은콩으로 제조한 청국장의 품질 특성 및 기호도
정그림 ( Geu Lim Jung ) , 윤혜현 ( Hye Hyun Yoon )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 93~100페이지(총8페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG Cheonggukjang, roasted soybean, quality characteristic, attribute difference test, acceptance
감압 및 건조 온도에 따른 냉동 떡볶이 떡의 품질 특성
성향숙 ( Hyang-sook Sung ) , 고봉경 ( Bong Kyung Koh )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 101~108페이지(총8페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG Frozen topokki garaetteok, reduced-pressure, thermal drying, salt absorption, cooking characteristics
매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -
정라나 ( Lana Chung ) , 양정은 ( Jeong-eun Yang )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 109~126페이지(총18페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG spicy sauce, sensory characteristic, descriptive analysis, DA, principal component analysis, PCA, multiple factor analysis, MFA
복숭아 과피 추출물의 항산화 및 항염 활성
김일낭 ( Ilrang Kim )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 127~133페이지(총7페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG peach, Prunus persica L, peel, anti-oxidant activity, anti-inflammatory activity
미국 연질밀가루의 품질특성과 생면 제조 적합성
왕샤오 ( Xiao Wang ) , 권미라 ( Meera Kweon )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 134~143페이지(총10페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG US soft red winter wheat flour, SDS sedimentation, solvent retention capacity, fresh noodle making performance, correlation
요인설계법을 활용하여 자색밀기울 혼합 국산밀가루로 제조한 빵의 주요 배합비 및 공정 요인 모색
문유진 ( Yujin Moon ) , 서예리 ( Yeri Seo ) , 김경훈 ( Kyeong Hoon Kim ) , 권미라 ( Meera Kweon )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 144~152페이지(총9페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG purple-colored wheat bran, flour-bran blend, bread, factorial design, processing factor
품종이 다른 녹두 분말과 전분으로 제조한 젤의 품질 특성
노준희 ( Junhee No ) , 신말식 ( Malshick Shin )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 153~163페이지(총11페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG mung bean starch, dehulled mung bean powder, muk, starch gel, texture analysis
콩가루의 대체수준이 만두피의 이화학적 특성 및 관능적 특성에 미치는 영향
백만희 ( Manhee Baek ) , 문세훈 ( Saehun Mun ) , 이경애 ( Kyong-ae Lee )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 164~171페이지(총8페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG dumpling shell, soybean flour, gluten formation, sensory attribute
지역아동센터 아동 대상 조리교육 프로그램 개발 및 적용
이경아 ( Kyung-a Lee ) , 이경애 ( Kyong-ae Lee ) , 권미라 ( Meera Kweon ) , 김미자 ( Mi-ja Kim ) , 류은순 ( Eun Soon Lyu ) , 문보경 ( Bo Kyung Moon ) , 박옥진 ( Ok Jin Park ) , 이애랑 ( Ae-rang Lee ) , 이윤진 ( Yoon-jin Lee ) , 이인선 ( In-seon Lee ) , 정라나 ( Lana Chung ) , 유경은 ( Kyung Eun You ) , 민성희 ( Sung Hee Min )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제2호, 172~181페이지(총10페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG children’s community center, cooking education program, development, application
찰보리 분말을 첨가한 마카롱의 품질 특성
황미현 ( Mee Hyun Hwang ) , 김미리 ( Mee Ree Kim )  한국식품조리과학회(구 한국조리과학회), 한국식품조리과학회지 [2021] 제37권 제1호, 1~8페이지(총8페이지)
Purpose: This study was conducted to investigate the quality characteristics and the consumer acceptance of Cheonggukjang made with various proportions of roasted soybean. Methods: Cheonggukjang samples were prepared with raw soybean(CON) and roasted soybean(R25, R50, R75, and R100 were made by roas...
TAG Macaron, Waxy Barley Power, Barley Power, Almond Power, Quality Characteristic
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