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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.2, 2021년, pp.218 - 225
최예진 (용인대학교식품영양학과) , 김혜영 (용인대학교식품영양학과)
The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96°Brix, which was significantl...
AACC. 2000. Approved method of the AACC. 10th ed. American association of cereal chemists. Washington DC, USA, pp 10-52
AACC. 2003. AACC method-10. Baking Quality. American Association of Cereal Chemists. Washington DC, USA, pp 05-91
AOAC. 2000. Official methods of analysis. 17th ed. Association of official analytical chemists. Washington DC, USA, pp 33-36
Choi SH. 2018. Quality characteristics and antioxidant activity of cookies added with moringa (moringa oleifera lam.) leaf powder. Culinary Science & Hospitality Research, 24(6): 102-111
Hong GJ, Lee HJ. 2020. Physical and sensory characteristics of cookies with sugar substitutes. Culinary Science & Hospitality Research, 26(3):160-167
Hwang KH, Song MK, Yoon HH. 2019. Quality characteristics of bulgogi sauce sweetened with stevia leaf powder. Culinary Science & Hospitality Research, 25(4):114-124
Kim SY, Sun HJ, Eun CH, Kim KN, Jeon YJ. 2019. Agar hydrolysates obtained from jeju island attenuates the LPS-induced inflammation in in vitro and in vivo zebrafish embryos. J. Mar. Biosci. Biotechnol, 11(2):71-80
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Rural development administration National academy of agricultural science. 2016. 9th revision korean food composition table. Avaliable from: http://koreanfood.rda.go.kr/kfi/fct/fctIntro/list?menuIdPS03562#. Accessed April 14, 2021
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