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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.5, 2021년, pp.449 - 457
차승현 (충북대학교 식품생명공학과) , 한인범 (충북대학교 식품생명공학과) , 박우현 (충북대학교 식품생명공학과) , 박상범 (충북대학교 식품생명공학과) , 박세림 (충북대학교 식품생명공학과) , 김병희 (숙명여자대학교 식품영양학과) , 윤성원 (고려대학교 대학원 보건과학과) , 김인환 (고려대학교 바이오시스템의과학부) , 천지연 (순천대학교 식품공학과) , 신정아 (강릉원주대학교 식품가공유통학과) , 김영화 (경성대학교 식품응용공학부) , 신의철 (경상국립대학교 식품과학부) , 서동원 (한국식품연구원 식품분석센터) , 이삼빈 (계명대학교 식품가공학과) , 성지혜 (안동대학교 식품생명공학과) , 김소정 (환동해산업연구원) , 이준수 (충북대학교 식품생명공학과) , 장금일 (충북대학교 식품생명공학과)
This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyu...
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