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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.5 = no.183, 2005년, pp.757 - 762
김철 (공주대학교 식품공학과, 공주대학교 식품과학연구소) , 박희용 (공주대학교 식품공학과, 공주대학교 식품과학연구소) , 류기형 (공주대학교 식품공학과, 공주대학교 식품과학연구소)
Characteristics of cereals prepared by extrusion-cooking and freeze-drying were compared. Parameters used were water solubility index (WSI), water absorption index (WAI), paste viscosity, and sterilization. Variables for extrusion process were barrel temperature at die section (70, 90, and
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