Optimization of the Sensory and Physical Properties of Oven-Roasted Glutinous Rice Cakes Prepared with Dry Glutinous Rice Flour (By Response Surface Methodology) (건조 찹쌀가루를 이용한 오븐구이 찰떡의 관능적.물리적 최적화 (반응 표면 분석법을 이용))
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- Journal of the East Asian Society of Dietary Life
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- v.17 no.6
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- pp.883-893
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- 2007