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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.24 no.3, 2008년, pp.333 - 339
조명숙 (세종대학교 조리외식경영학과) , 이진숙 (세종대학교 조리외식경영학과) , 홍진숙 (세종대학교 조리외식경영학과)
The aim of this study was to determine the optimal amount of paprika to add to rice flour in the preparation of paprika Sulgidduk. The moisture content of paprika Sulgidduk with paprika was found to be 39-43%. With increasing additions of paprika, the L-value was reduced, and the a- and b-values wer...
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