연구동향 분석

단백질가수분해효소를 첨가한 스펀지케이크의 품질 특성

윤성준(Seongjun Yoon) 조남지(Namji Cho) 문성원(Sung-Won Moon) 김미숙(Misook Kim) 이영승(Youngseung Lee) 윤옥현(Ok Hyun Yoon) 정윤화(Yoonhwa Jeong) 2015년

논문상세정보
인용/피인용
' 단백질가수분해효소를 첨가한 스펀지케이크의 품질 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • cake
  • characteristics
  • enzymes
  • protease
  • sponge cake
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,683 0

0.0%

' 단백질가수분해효소를 첨가한 스펀지케이크의 품질 특성' 의 참고문헌

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