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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.5, 2018년, pp.535 - 542
Park, Jong-Jin , Park, Dae-Hee , Lee, Jae-Jun , Lee, Sung-Yeon , Olawuyi, Ibukunoluwa Fola , Lee, Won-Young
In this study, we investigated the characteristics of black elephant garlic powder with maltodextrin. The quality parameters were analyzed such as water absorption, color value, solubility, average particle size and aqueous stability. The mixture ratios (black elephant garlic extract:maltodextrin) ...
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