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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.26 no.5, 2019년, pp.539 - 544
Choi, Ok Ja , Jung, Hee Nam
The purpose of this study was to investigate the effects of fats and oils on the quality characteristics of rice scones. Butter, fresh cream, olive oil, and coconut oil were used to prepare rice scones, and their color values, spread factors, and hardnesses were measured. Sensory evaluation was als...
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