Analysis of the Quality Characteristics of Cookies based on the Addition Rate of Ear Mushroom (Auricularia auricula-judae Quel.) Powder by Ultraviolet B Treatment (자외선 처리한 목이버섯 분말 첨가량에 따른 쿠키의 품질 특성)
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- The Korean Journal of Food And Nutrition
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- v.33 no.6
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- pp.672-680
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- 2020