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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.492 - 501
김지영 (군산시어린이급식관리지원센터) , 전재은 (군산대학교 식품영양학전공) , 이인선 (군산대학교 식품영양학전공)
This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yello...
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