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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.8, 2005년, pp.1274 - 1283
이진화 (부경대학교 식품생명공학부) , 신은수 (부경대학교 식품생명공학부) , 권병민 (부경대학교 식품생명공학부) , 류홍수 (부경대학교 식품생명공학부) , 장대흥 (부경대학교 수리과학부)
The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were reve...
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