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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.32 no.6, 2016년, pp.677 - 685
조만재 (제주대학교 식품생명공학과) , 김현정 (제주대학교 식품생명공학과)
Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated...
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