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피인용 문헌
- Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.558
- Quality Characteristics of White Pan Breads Made from Domestic Wheat Flour Added with Deabong Persimmon Puree vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.695
- Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder vol.34, pp.6, 2018, https://doi.org/10.9724/kfcs.2018.34.6.569
- 우수자원 선발을 위한 고구마 유전자원의 주요 특성 평가 vol.64, pp.4, 2011, https://doi.org/10.7740/kjcs.2019.64.4.441