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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.5 = no.171, 2003년, pp.856 - 864
양혜영 (중앙대학교 식품공학과) , 조영주 (중앙대학교 식품공학과) , 오상석 (이화여자대학교 식품영양학과) , 박기환 (중앙대학교 식품공학과)
The purpose of this study was to examine the quality variations of cake and cake batter when either butter or soybean oil was added in plain sponge cake batter. Soybean oil or butter was added to the batter at ratios of 20, 40, and 60% at 20, 35, 60, and
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