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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.8, 2003년, pp.1297 - 1301
이기동 (경북과학대학 발효건강식품과) , 윤성란 (경북과학대학 전통식품연구소)
The response surface methodology was peformed by central composite design based on drying temperature and time of Citrus, to monitor quality property change caused by drying and make dried products with a good overall palatability. In result, water activity, hardness and softness were affected by dr...
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