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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.6 = no.184, 2005년, pp.873 - 881
김은미 (한국식품연구원 식품산업자원연구본부) , 한혜경 (한국식품연구원 식품산업자원연구본부) , 김인호 (한국식품연구원 식품자원이용연구본부)
This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement o...
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