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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.21 no.5 = no.89, 2005년, pp.709 - 716
홍진숙 (세종대학교 조리외식경영학과) , 채경연 (세종대학교 생활과학과)
The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time of concentration, the moisture contents and L-, a- and b-values all decreased, whereas the brix level and viscosity increased. The crude protein, fiber and ash increased ...
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