연구동향 분석
박사

건식 쌀가루를 활용한 설기떡, 인절미, 구운 떡의 품질특성 연구 = A Study on the Quality Characteristics of Sulgitteok, Injulmi and Baked Rice Cake Using Dry Rice Powder

박영미 2014년

논문상세정보
인용/피인용
' 건식 쌀가루를 활용한 설기떡, 인절미, 구운 떡의 품질특성 연구 = A Study on the Quality Characteristics of Sulgitteok, Injulmi and Baked Rice Cake Using Dry Rice Powder' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 한자의 서체
  • OLIGOSACCHARIDES
  • baked rice cake
  • dry non-waxy rice powder
  • dry rice powder
  • dry waxy rice powder 올리고당
  • injulmi
  • non-waxy rice powder
  • plsr
  • punching time
  • sulgitteok
  • sweeteners
  • waxy rice powder
  • 건식멥쌀가루
  • 건식쌀가루
  • 건식제분
  • 구운 떡
  • 기호도조사
  • 꿀
  • 설기떡
  • 설탕
  • 습식멥쌀가루
  • 습식제분
  • 아세셜팜 k
  • 에리스리톨
  • 인절미
  • 정량적묘사분석
  • 주성분분석
  • 치는 시간
  • 트레할로스
  • 품질특성
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
423 0

0.0%

' 건식 쌀가루를 활용한 설기떡, 인절미, 구운 떡의 품질특성 연구 = A Study on the Quality Characteristics of Sulgitteok, Injulmi and Baked Rice Cake Using Dry Rice Powder' 의 참고문헌

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