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NTIS 바로가기Journal of cereal science, v.60 no.2, 2014년, pp.311 - 316
Baek, J.J. , Kim, Y. , Lee, S.
The rheological changes in rice noodles by the substitution of corn bran and the effect of temperature on the xanthophyll content (lutein and zeaxanthin) of the corn bran-rice flour noodles were evaluated. The use of corn bran increased the water holding capacity of rice flour at room temperature wh...
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