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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.3, 2021년, pp.302 - 309
엄현주 (충청북도농업기술원) , 강혜정 (충청북도농업기술원) , 권누리 (충청북도농업기술원) , 윤향식 (충청북도농업기술원) , 김인재 (충청북도농업기술원) , 김영호 (충청북도농업기술원) , 송용섭 (충청북도농업기술원)
This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of ...
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