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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.6, 2002년, pp.573 - 578
김영숙 (성화대학 식품계열) , 전순실 (순천대학교 식품영양학과) , 정승태 (성화대학 식품계열) , 김래영 (창원대학교 식품영양학과)
The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of l...
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