Optimization of Iced Cookie with the Addition of Dried Sweet Pumpkin Powder
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Lee, Sun-Mee
(Department of Food & Nutrition, Sookmyung Women's University)
Ko, Young-Joo (Department of Food & Nutrition, Sookmyung Women's University) Jung, Hyeon-A (Department of Food & Nutrition, Bucheon College) Paik, Jae-Eun (Department of Food & Nutrition, Bucheon College) Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University) |
1 |
Optimization for Extraction of-Carotene from Carrot by Supercritical Carbon Dioxide
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2 |
Optimization on Organoleptic Properties of Red Pepper Jam by Response Surface Methodology
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AACC Approved Methods
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Laboratory methods for sensory evaluation of food Central experimental farm Ottawa
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SAS/PC를 이용한 통계자료분석
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윈도우용 SAS를 이용한 통계자료분석
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현대 실험 계획법
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11 |
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12 |
식품분석표
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13 |
The Comparision of Food Constituents in Pumpkin and Sweet-pumpkin
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14 |
식품보감
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15 |
Quality Characteristics of Osmotic Dehydrated Sweet Pumpkin by Different Drying Methods
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16 |
Optimization of Osmotic Dehydration Process for Manufacturing a Dried Sweet Pumpkin
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17 |
Preparation of Semi-solid Infant Foods LJsing Sweet-Pumpkin
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18 |
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19 |
빵 과자 백과 사전
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A Study on baking cookies according to the amounts of green tea powder added
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