- Abstract
- 서론
- 재료 및 방법
- 결과 및 고찰
- 요약
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https://www.riss.kr/link?id=A76271538
2007
Korean
594
KCI등재
학술저널
840-845(6쪽)
17
0
상세조회0
다운로드참고문헌 (Reference)
1 "Some biological activities and isoflavone content of chungkugjang prepared with black beans and Bacillus strains" 30 : 662-667, 2001
2 "Quality characteristics on cookies added with soybean paste powder" 12 : 432-435, 2005
3 "Quality characteristics of health concerned funtional cookies using crude ingredients" 20 : 331-336, 2005
4 "Quality characteristics of cookies with black rice flour" 22 : 193-203, 2006
5 "Quality characteristics of castella with chungkukjang" 22 : 244-249, 2006
6 "Quality characteristics of Kipfel cookies prepared with chitosan-chungkukjang" 15 : 437-443, 2005
7 "Quality characteristics and optimization of iced cookies" 21 : 514-527, 2005
8 "Physiological funtions of chongkukjang" 4 : 40-46, 1999
9 "Physicochemical and sensory characteristics of pumkin cookies using ginseng powder" 22 : 855-863, 2006
10 "Official Methods of Analysis Association of Official Analytical Chemists" 1990
1 "Some biological activities and isoflavone content of chungkugjang prepared with black beans and Bacillus strains" 30 : 662-667, 2001
2 "Quality characteristics on cookies added with soybean paste powder" 12 : 432-435, 2005
3 "Quality characteristics of health concerned funtional cookies using crude ingredients" 20 : 331-336, 2005
4 "Quality characteristics of cookies with black rice flour" 22 : 193-203, 2006
5 "Quality characteristics of castella with chungkukjang" 22 : 244-249, 2006
6 "Quality characteristics of Kipfel cookies prepared with chitosan-chungkukjang" 15 : 437-443, 2005
7 "Quality characteristics and optimization of iced cookies" 21 : 514-527, 2005
8 "Physiological funtions of chongkukjang" 4 : 40-46, 1999
9 "Physicochemical and sensory characteristics of pumkin cookies using ginseng powder" 22 : 855-863, 2006
10 "Official Methods of Analysis Association of Official Analytical Chemists" 1990
11 "Isoflavone content in soybean and its processed products" 34 : 365-369, 2002
12 "Industrial application and physiological functions of chongkukjang" 38 : 69-78, 2005
13 "Effect of storage humidity on moisture and texture of butter sponge" yama (yama): 71-76, 1990
14 "Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads" 28 : 113-117, 1999
15 "Effect of angelica plant powder on the quality characteristics of batter cakes and cookies" 22 : 62-68, 2006
16 "Changes of flavor of chungkukjang during fermentation" 229-234, 1989
17 "A study on the antioxidative effect and characteristics of cookies made with Lycil fructus powder" 21 : 94-102, 2005
제주도에서 사육한 재래 및 개량 흑돼지 고기의 물리적, 관능적 품질 특성
Basil의 첨가량을 달리한 Tomato Sauce의 품질 특성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2026 | 평가예정 | 재인증평가 신청대상 (재인증) | |
2020-01-01 | 평가 | 등재학술지 유지 (재인증) | |
2017-01-01 | 평가 | 등재학술지 유지 (계속평가) | |
2013-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2005-05-19 | 학술지등록 | 한글명 : 동아시아식생활학회지외국어명 : The East Asian Society of Dietary Life | |
2005-01-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
2004-01-01 | 평가 | 등재후보 1차 PASS (등재후보1차) | |
2003-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 0.86 | 0.86 | 0.89 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
0.87 | 0.92 | 1.473 | 0.15 |