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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.3, 2018년, pp.295 - 300
박진숙 (순천향대학교 식품영양학과) , 이경애 (순천향대학교 식품영양학과)
Purpose: This study examined the sensory attributes and observed the consumer acceptability of the Korean traditional sweet dessert, Yeotganjeong prepared with different binding syrups. Methods: Descriptive analysis and consumer acceptability test were conducted for three different types of Yeotganj...
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