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유색미를 이용한 쌀스폰지케이크 및 쌀쿠키의 품질특성 = Characteristics of Rice Sponge Cakes and Rice Cookies Prepared with Pigmented Rice Varieties

신은주 2019년

논문상세정보
인용/피인용
' 유색미를 이용한 쌀스폰지케이크 및 쌀쿠키의 품질특성 = Characteristics of Rice Sponge Cakes and Rice Cookies Prepared with Pigmented Rice Varieties' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • Pigmented rice varieties
  • Sponge cakes
  • anti-oxidant activity
  • micro-structure
  • rice cookies
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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' 유색미를 이용한 쌀스폰지케이크 및 쌀쿠키의 품질특성 = Characteristics of Rice Sponge Cakes and Rice Cookies Prepared with Pigmented Rice Varieties' 의 참고문헌

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