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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.21 no.3, 2006년, pp.290 - 296
강남이 (서울보건대학 식품영양과) , 김혜영 (용인대학교 식품영양학과) , 이인선 (용인대학교 식품영양학과)
Physicochemical and sensory characteristics of the walnut bread with various levels of resistant starch were investigated in this study. Water contents of dough had significantly the largest value of 44.91% with 10% substituted sample group and the control group had significantly the lowest value (p...
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