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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.33 no.5, 2004년, pp.869 - 874
정진영 (대진대학교 식품영양학과) , 최민희 (대진대학교 식품영양학) , 황정현 (대진대학교 식품영양학) , 정해정 (대진대학교 식품영양학과)
This study was conducted to investigate the effects of paprika juice on the quality characteristics of Jeung-Pyun (fermented and steamed rice cake). Jeung-Pyun was prepared with four different levels of orange paprika juice (0%, 10%, 25% and 50% replacement of water). The proximate composition analy...
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