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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.6 = no.190, 2006년, pp.756 - 761
장은영 (전남대학교 식품공학과 농업과학기술연구소) , 김철암 (전남대학교 식품공학과 농업과학기술연구소) , 은종방 (전남대학교 식품공학과 농업과학기술연구소)
The physical and sensory properties of puffed mulberry-rice snack (PMRS) by pellet with mulberry leaf and brown rice flour were evaluated at different temper moisture contents and at varying puffing temperatures. The mulberry pellets were prepared using a food extruder to extrude the dough made from...
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