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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.17 no.2, 2004년, pp.120 - 127
박신인 (경원대학교 식품영양학과) , 조은정 (경원대학교 식품영양학과)
This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. T...
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