Quality Characteristics and Optimization of Rice Pound Cake prepared with Euonymus alatus by Using Response Surface Methodology (반응표면분석법을 이용한 혼잎나물 첨가 쌀 파운드케이크의 품질 특성 및 최적화)
-
- Culinary science and hospitality research
- /
- v.23 no.4
- /
- pp.81-92
- /
- 2017