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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.2, 2021년, pp.209 - 217
Choi, Ji-Young , Cho, Mun-Gyeong , Moon, Kwang-Deog
Soft persimmon spreads with four different functional saccharides were prepared for reducing the amount of excess sugar, and their quality characteristics were analyzed. CON1 had 40% sucrose added in weight, while CON2, XLT, IMO, FTO and MTD had 20% of sucrose, xylitol, isomalto-oligosaccharide, fr...
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