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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.22 no.6 = no.96, 2006년, pp.869 - 874
김덕환 (대덕대학 호텔외식과) , 황수정 (세종대학교 조리외식경영학과)
This study investigated the effect of bamboo leaf powder, added at content of 0%, 3%, 6%, 9% and 12%, on the quality and sensory characteristics of rice cake imprinted with flower pattern (Ed-there is no respecitive comparison here) The chemical composition as a whole was 3.07
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