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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.18 no.4, 2011년, pp.527 - 534
홍주연 (대구한의대학교 한방식품조리영양학부) , 남학식 (대구한의대학교 한방식품조리영양학부) , 윤광섭 (대구가톨릭대학교 식품가공학) , 우상철 (대구보건대학 소방안전관리과) , 신승렬 (대구한의대학교 한방식품조리영양학부)
The purpose of this studies was analyzed moisture content, rheology and sensual test of jujube jungkwa by addition of water, sugar, fructose at processing of jujube jungkwa for development the optimization for processing of jujube jungkwa. The changes of moisture contents at process condition of juj...
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