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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.5, 2021년, pp.512 - 521
최진희 (공주대학교 외식상품학과) , 우혜은 (공주대학교 외식상품학과) , 박종대 (한국식품연구원 가공공정연구단) , 성정민 (한국식품연구원 가공공정연구단)
This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and gr...
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