01375nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245020200127300002600329545005000355545007700405545005600482545005600538653013000594700005300724700004800777700001400825700001400839773015100853900001701004900001801021900001801039900001601057KSI00085058820110708150857ta110419s2007    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc36(8)00a생마늘 및 증숙마늘 분말 첨가 쿠키의 품질특성 =xQuality characteristics of cookies prepared with fresh and steamed garlic powders /d이수정,e신정혜,e최덕주,e권오천  ap. 1048-1054 ;c28 cm  a이수정, 경상대학교 식품영양학과  a신정혜, 남해전문대학 호텔조리제빵과bkwonocp@hanmail.net  a최덕주, 남해전문대학 호텔조리제빵과  a권오천, 남해전문대학 호텔조리제빵과  a증숙마늘a쿠키aFGPaSGPaFresh garlic powderaSteamed garlic powderaTextureaSensory evaluationa퍼짐성a밀가루1 a이수정,g李守靜,d1970-0KAC2018606844aut1 a신정혜,g申貞惠,d1973-0KAC2018543201 a최덕주1 a권오천0 t한국식품영양과학회지.d한국식품영양과학회.g36권 8호(2007년 8월), p. 1048-1054q36:8<1048w(011001)KSE199602786,x1226-331110aLee, Soojung10aShin, Junghye10aChoi, Duckjoo10aKwen, Ochen