차전자피 분말을 지방 대체 첨가한 바로미2 파운드케이크의 품질특성

박, 연우; 윤, 혜현

doi:10.9724/kfcs.2024.40.4.218

Korean J. Food Cook. Sci

2024

DOI: 10.9724/kfcs.2024.40.4.218

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차전자피 분말을 지방 대체 첨가한 바로미2 파운드케이크의 품질특성

연우 박,

혜현 윤

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차전자피 분말을 지방 대체 첨가한 바로미2 파운드케이크의 품질특성

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