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NTIS 바로가기한국조리학회지 = The Korean journal of culinary research, v.21 no.1, 2015년, pp.77 - 89
천희순 (서울대학교 식품영양학과.생활과학연구소) , 조원일 (CJ제일제당(주)) , 진창호 (서울대학교 식품영양학과.생활과학연구소) , 백경환 (삼양그룹 식품연구소) , 류경헌 (삼양그룹 식품연구소) , 임수연 (삼양그룹 식품연구소) , 정명수 (이화여자대학교 식품공학과) , 최준봉 (수원대학교 호텔관광대학원) , 임태환 (서울대학교 식품영양학과.생활과학연구소) , 황금택 (서울대학교 식품영양학과.생활과학연구소)
The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing condit...
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