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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.23 no.2, 2008년, pp.228 - 234
민성희 (세명대학교 한방식품영양학부) , 이보람 (세명대학교 한방식품영양학부)
In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not ...
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