변성전분을 첨가한 증편의 특성

목차 (Table of Contents)

• ABSTRACT
• I. 서론
• II. 연구방법
• III. 결과 및 고찰
• IV. 결론 및 제언
• 참고문헌

참고문헌 (Reference)

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2 박미자, "펙틴, 알긴산가루를 첨가한 증편의 이화학적 특성과 저장 중 변화" 한국식품조리과학회 21 (21): 782-793, 2005

3 정진영, "파프리카즙을 첨가한 증편의 품질 특성" 한국식품영양과학회 33 (33): 869-874, 2004

4 유창희, "타피오카 분말을 첨가한 증편의 품질특성" 한국식품조리과학회 22 (22): 396-401, 2006

5 장정선, "우유를 첨가하여 제조한 증편의 성질변화" 한국식품조리과학회 23 (23): 354-362, 2007

6 윤숙자, "생이스트의 첨가비율에 따른 증편의 품질특성" 한국식품조리과학회 21 (21): 399-405, 2005

7 홍금주, "분리대두단백질 종류에 따른 증편의 품질특성" 한국식품조리과학회 23 (23): 810-817, 2007

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