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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.320 - 326
민의진 (성신여자대학교 바이오식품공학과) , 하유림 (성신여자대학교 바이오식품공학과) , 김종훈 (성신여자대학교 바이오식품공학과) , 장혜원 (성신여자대학교 바이오식품공학과)
This study aimed to investigate the quality characteristics of vegan lentil (Lens culinaris) cookies prepared with different types (butter, rice bran oil, canola oil, and coconut oil) and content (10, 20, and 30 g) of fat and oil. The hardness and pH declined with increased fat and oil content. Spre...
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