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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.22 no.2, 2015년, pp.204 - 210
이선호 (영남대학교 식품공학과) , 배종호 (대구미래대학 제과데코레이션과)
This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively...
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