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NTIS 바로가기한국조리학회지 = The Korean journal of culinary research, v.21 no.4, 2015년, pp.42 - 54
The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough ...
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