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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.1, 2007년, pp.83 - 89
이재훈 (경희대학교 식품영양학과) , 곽은정 (경희대학교 식품영양학과) , 김지상 (경희대학교 식품영양학과) , 이영순 (경희대학교 식품영양학과)
This study was carried out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control 0(control), 2, 4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity a...
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