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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.33 no.6, 2020년, pp.681 - 691
김영호 (혜전대학교 제과제빵학과) , 한명륜 (혜전대학교 제과제빵학과) , 윤성준 (혜전대학교 제과제빵학과)
This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for maki...
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