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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.36 no.1, 2023년, pp.1 - 5
백진주 (을지대학교 식품영양학과) , 강혜미 (을지대학교 식품영양학과) , 유수인 (성남식품연구개발지원센터) , 이민호 (을지대학교 식품산업외식학과) , 백진경 (을지대학교 식품영양학과)
In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the...
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