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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.1, 2022년, pp.34 - 42
박미혜 (경북대학교 식품영양학과) , 이수민 ((주) 코비바이오) , 김미옥 (대구보건대학교 식품영양학과)
This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content w...
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