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[국내논문] 갯기름나물 분말을 첨가한 쿠키의 품질특성 및 항산화 활성
Quality Characteristics and Antioxidant Activities of Cookies Added with Peuceddanum japonicom Thunb Powder

한국생활과학회지 = Korean journal of human ecology, v.25 no.5, 2016년, pp.595 - 606  

차선숙 (조선대학교 식품영양학과) ,  이재준 (조선대학교 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

This study was carried out to investigate the quality characteristics of cookies supplemented with Peucedanum japonicum Thunb (PJT) powder. Cookies were prepared using different concentrations (0.5, 1, 3, and 5%) of Peucedanum japonicum Thunb powder. To analyze quality characteristics during the man...

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