01511nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245028100129300003200410545004700442545004700489545004400536545006900580653020200649700005300851700001400904700004800918700001400966773013700980856002101117900001901138900001601157900001701173900001901190KSI00013887420150415150846031209s2002    ulka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc18(4)-18(6)00a기능성 식품을 첨가한 청포묵의 관능적 품질특성(뽕잎가루, 콩가루, 쑥가루)=xQuality characteristics of mung bean starch gels added with mulberry leaves powder, yellow soybean powder and mugwort powder/d김애정,e임영희,e김명희,e김미원  ap. 567-572:b삽도;c26 cm  a김애정, 혜전대학 식품영양학과  a임영희, 대전대학교 식품영양과  a김명희, 경기대학교 관광학부  a김미원, 대전대학교 식품영양과bmwkim007@yahoo.co.kr  a기능성a식품a첨가a청포묵a관능a뽕잎가루a콩가루a쑥가루aCharacteristicsaMungbean starch gelsaAddedaMulberry leaves powderaYellow soybean poweraMugwort powderaQuality1 a김애정,g金愛貞,d1963-0KAC2012309104aut1 a임영희1 a김명희,g金明姬,d1961-0KAC2017324561 a김미원0 t한국조리과학회지.d한국조리과학회.g18권 6호(2002년 12월), p. 567-572q18:6<567w(011001)KSE199509162,x1225-701X40u19620362aKd00010aLim, Young Hee10aKim, Mi Won10aKim, Ae Jung10aKim, Moung Hee