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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.6, 2022년, pp.473 - 480
오현빈 (국립농업과학원 농식품자원부 발효가공식품과) , 심현정 (국립농업과학원 농식품자원부 발효가공식품과) , 백채완 (국립농업과학원 농식품자원부 발효가공식품과) , 장현욱 (국립농업과학원 농식품자원부 발효가공식품과) , 황영 (국립농업과학원 농식품자원부 식생활영양과) , 조용식 (국립농업과학원 농식품자원부 발효가공식품과)
This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango j...
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