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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.3, 2021년, pp.245 - 251
황은선 (한경대학교 웰니스산업융합학부 식품영양학 전공) , 문소진 (한경대학교 웰니스산업융합학부 식품영양학 전공)
We determined the quality characteristics, acrylamide concentration, and antioxidant activity of Nurungji prepared using white rice, brown rice, gamma-aminobutyric acid (GABA) brown rice, oats, and barley. The moisture content of Nurungji prepared using white rice was the lowest (1.48%) and the high...
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