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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.19 no.1, 2009년, pp.71 - 77
이정옥 (충남대학교 식품영양학과) , 김경희 (충남대학교 식품영양학과) , 육홍선 (충남대학교 식품영양학과)
The principal objective of this study was to develop processed food with the effect of aged garlic by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded aged garlic at varied levels of 0, 1, 3, 5, and 7%. The pH of dough decreased significantly with the addi...
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