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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.3 = no.175, 2004년, pp.410 - 415
김정미 (이화여자대학교 식품영양학과) , 서동순 (이화여자대학교 식품영양학과) , 김영석 (이화여자대학교 식품영양학과) , 김광옥 (이화여자대학교 식품영양학과)
Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder cont...
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