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NTIS 바로가기한국콘텐츠학회논문지 = The Journal of the Korea Contents Association, v.21 no.1, 2021년, pp.203 - 209
정현채 (영남이공대학교 식음료조리계열)
The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and...
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