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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.2, 2021년, pp.231 - 239
Lee, Seul-Lee , Joo, Shin-Youn
The effects of premature mandarin powder (PMP) on the quality characteristics and antioxidant activities of scone were investigated. Scones were prepared by adding different concentrations (0, 0.625, 1.25, 2.5, and 5%) of PMP. As the content of PMP increased, density of dough slightly increased, wh...
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