Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics (반응표면분석법을 이용한 초석잠 분말 첨가 쌀쿠키의 품질특성 및 최적화)
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- The Korean Journal of Food And Nutrition
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- v.27 no.3
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- pp.435-446
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- 2014