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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.37 no.1, 2024년, pp.9 - 16
인병호 (한국교통대학교 식품영양학과) , 이재준 (한국교통대학교 식품영양학전공) , 장다빈 (한국교통대학교 식품영양학전공) , 이원종 (한국교통대학교 식품영양학전공) , 윤아름 (한국교통대학교 식품영양학전공) , 김성규 (클래식영농조합법인) , 이경행 (한국교통대학교 식품영양학전공)
To produce super sweet corn sikhye, substituted for sweetener, the ratio of rice and super sweet corn was adjusted and processed with complex enzymes during saccharification, and their physicochemical and sensory properties were analyzed. The soluble solid content of the control and Corn-5 showed si...
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