마분말 첨가 머핀 제조조건 최적화 = The Optimization of Muffin with Yam Powder Using Response Surface Methodology

참고문헌 (Reference)

1 박복희, "마가루를 첨가한 국수의 품질 특성" 한국식품조리과학회 22 (22): 173-180, 2006

2 오성천, "마가루 첨가에 따른 스폰지케익의 품질 및 관능적특성" 한국식품조리과학회 18 (18): 185-192, 2002

3 Yoon KB., "Wild vegetables good for health" Seokoh Pub 334-, 1989

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6 Kwon CS., "Effects of Yam on Lowering Cholesterol Level and Its Mechanism" 32 (32): 637-643, 1999

7 Kim MH., "Effect of the Addition of Surichwi on Quality Characteristics of Surichwijulpyum" 10 (10): 94-98, 1994

8 Im JG., "Effect of Sorghum Flour Addition on the Quality Characteristics of Muffin" 30 (30): 1158-1162, 1998

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10 Nicol A., "Breakfast muffins. In The bread cookbook" Smithmark Publisher 94-95, 1995

11 Muzac-tucker I., "Biochemical composition and storage of Jamaican yams" 62 : 219-224, 1993