쌀가루를 농후제로 사용한 호박 크림수프의 품질 특성

참고문헌 (Reference)

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2 김동석, "조리 방법에 따른 호박 중의 클로로필과 카로틴 함량 변화" 동아시아식생활학회 14 (14): 618-624, 2004

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6 강남준, "단호박과 국수호박의 과실발달에 따른 탄수화물 축적과 효소 활성 변화" 한국원예학회 43 (43): 571-574, 2002

7 배종호, "단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성" 한국식생활문화학회 21 (21): 311-318, 2006

8 최희숙, "단호박 가루의 첨가량을 달리한 스폰지 케익의 품질 특성" 한국식품영양학회 19 (19): 254-260, 2006

9 최은미, "늙은 호박의 혼합비율을 달리하여 제조한 호박양갱의 품질 특성" 한국식품조리과학회 20 (20): 138-143, 2004

10 문혜경, "늙은 호박 동결건조분말을 첨가한 식빵의 품질 특성" 한국식품조리과학회 20 (20): 126-132, 2004

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