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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.6, 2002년, pp.562 - 566
임영희 (대전대학교 식품영양과) , 김미원 (대전대학교 식품영양과) , 김애정 (혜전대학 식품영양학과) , 김명희 (경기대학교 관광학부)
Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude prot...
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