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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.20 no.2, 2004년, pp.133 - 137
김진성 (국립 한경대학교 식품생물공학과 식품생물산업연구소) , 손종연 (국립 한경대학교 식품생물공학과 식품생물산업연구소)
This study was investigated the effects of condensed phosphates (pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene gl...
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