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Kim MH, Kim MK, Yu MS, Song YB, Seo WJ, Song KB. Dehydration of sliced ginger using maltodextrin and comparison with hot-air dried and freeze-dried ginger. Korean J. Food Sci. Technol. 41: 146-150 (2009)
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Kim MK, Kim MH, Yu MS, Song YB, Seo WJ, Song KB. Dehydration of carrot slice using polyethylene glycol and maltodextrin and comparison with other drying methods. J. Korean Soc. Food Sci. Nutr. 38: 111-115 (2009)
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Lee HS, Kwon KH, Kim BS, Jeong JW, Kim JH, Sung JM. Dehydration and drying characteristics of gingers using dehydrating agent by dextrose equivalent and molecular weight condition. Korea J. Food Preserv. 17: 763-769 (2010)
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Chun HH, Kim MS, Chung KS, Won MS, Song KB. Dehydration of blueberries using maltodextrin and the physicochemical properties of dried blueberries. Hort. Environ. Biotechnol. 53: 565-570 (2012)
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Lee HS, Kwon KH, Kim BS, Kim JH, Cha HS, Chung KH. Optimization of the molecular press dehydration method for ginger using response surface methodology. Korean J. Food Sci. Technol. 42: 398-406 (2010)
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Lee HS, Kwon KH, Kim BS, Cha HS. Sensory characteristics of dehydrated ginger rhizomes prepared using recycled dehydrating liquid as an alternative dehydrating agent. Korean J. Food Preserv. 17: 358-364 (2010)
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Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH. Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J. Food Cook. Sci. 28: 375-382 (2012)
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Liu YN, Jeong DH, Jung JH, Kim HS. Quality characteristics and antioxidant activities of cookies added with purple potato powder. Korean J. Food Cook. Sci. 29: 275-281 (2013)
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Kim MH, Kim MK, Yu MS, Song YB, Seo WJ, Song KB. Drying of green pepper using maltodextrin. Korean. J. Food Preserv. 15: 694-698 (2008)
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