Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides (올리고당 첨가 가래떡의 텍스처 변화와 노화 억제 분석)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.41 no.4
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- pp.533-538
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- 2012