참고문헌
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- Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder vol.22, pp.5, 2015, https://doi.org/10.11002/kjfp.2015.22.5.660
- Development and Physical Properties of Low-Trans Spread Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Synthesis vol.39, pp.9, 2010, https://doi.org/10.3746/jkfn.2010.39.9.1328
- Investigation of Safety Children's Favorite Foods in the School Zone vol.25, pp.2, 2012, https://doi.org/10.9799/ksfan.2012.25.2.398
- 대전, 충청 지역에서 판매되는 즉석식품의 트랜스지방 및 조지방 함량 모니터링 vol.36, pp.8, 2007, https://doi.org/10.3746/jkfn.2007.36.8.1010
- 땅콩 분말을 첨가한 청국장의 품질 특성 vol.23, pp.4, 2016, https://doi.org/10.11002/kjfp.2016.23.4.488
- 볶음땅콩의 품질특성과 땅콩기름의 산화안정성 vol.32, pp.2, 2017, https://doi.org/10.7318/kjfc/2017.32.2.128