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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.5, 2006년, pp.541 - 549
조희숙 (목포대학교 생활과학부 식품영양학) , 박복희 (목포대학교 생활과학부 식품영양학) , 김경희 (목포대학교 생활과학부 식품영양학) , 김현아 (목포대학교 생활과학부 식품영양학)
The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at
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