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쌀가루의 첨가 수준이 만두피의 글루텐 형성, 기계적 특성 및 관능적 특성에 미치는 영향
문세훈; 백만희;
이경애
Article
Issue Date
2020
Citation
한국식품조리과학회지, v.36, no.5, pp.492 - 497
Publisher
한국식품조리과학회
결착용 시럽이 중국인 유학생의 깨-견과류 혼합 엿강정의 관능 특성 및 기호도에 미치는 영향
이경애
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2020
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한국식품조리과학회지, v.36, no.2, pp.189 - 195
Publisher
한국식품조리과학회
우엉가루 첨가가 쿠키의 품질 특성 및 지방 산화에 미치는 영향
이윤진
;
이경애
Article
Issue Date
2020
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한국식품조리과학회지, v.36, no.4, pp.365 - 372
Publisher
한국식품조리과학회
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Lee, yoon jin
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binding syrup
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burdock flour
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consumer acceptance
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cookie
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gluten formation
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lipid oxidation
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rice flour
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sensory attribute
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