Characterization and Process Optimization of Cookies Prepared with Steamed Liriopis tuber Extract Using Response Surface Methodology (증숙 맥문동을 첨가한 쿠키의 품질 특성 및 제조조건 최적화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.46 no.3
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- pp.381-388
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- 2017