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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.17 no.6, 2010년, pp.763 - 769
이현석 (한국식품연구원) , 권기현 (한국식품연구원) , 김병삼 (한국식품연구원) , 정진웅 (한국식품연구원) , 김종훈 (한국식품연구원) , 성정민 (한국식품연구원)
We examined variations in ginger dehydration and recovery rate upon use of dextrose of different equivalence values. The dehydration rate varied with dextrose equivalent and the dehydration rate increased as the equivalence value increased. Both dehydration and recovery rates varied with dextrose mo...
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