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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.33 no.8, 2004년, pp.1414 - 1417
As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were ap...
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