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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.9, 2006년, pp.1260 - 1266
정진영 (대진대학교 식품영양학과) , 김우정 (세종대학교 식품공학과) , 정해정 (대진대학교 식품영양학과)
Bread was prepared with five different levels of germinated soybean powder (0%, 4%, 8%, 12% and 16%) and the quality characteristics were investigated. Moisture content decreased, while protein, fat and ash content increased with increasing germinated soybean powder content. Addition of germinated s...
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Moon HK, Han JH, Kim JH, Kim JK. 2004. Quality characteristics of the breads added with freeze dried old pumpkin powders. Korean J Soc Food Cookery Sci 20: 126-132
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