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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.3, 2021년, pp.325 - 332
최해연 (공주대학교 외식상품학과) , 김진성 (공주대학교 외식상품학과) , 고은성 (공주대학교 외식상품학과) , 우혜은 (공주대학교 외식상품학과) , 박종대 (한국식품연구원 가공공정연구단) , 성정민 (한국식품연구원 가공공정연구단)
This study sought to investigate the effects of heat-moisture treatment (HMT) and ethanol treatment (EOH) for improving the quality and storage stability of Tteokbokki Tteok. The quality characteristics were evaluated by moisture, pH, color, texture profile analysis, and observing the microbial prop...
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