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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.3 = no.169, 2003년, pp.436 - 441
배종호 (대구미래대학 제과데코레이션과) , 우희섭 (동주대학 식품과학계열) , 최희진 (영남대학교 식품가공학과) , 최청 (영남대학교 식품가공학과)
The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the...
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