Effect of heating on the quality characteristics and antioxidant activities of Baekseolgi made with arrowroot flour (열처리가 칡가루 및 이를 첨가한 백설기의 품질 특성과 산화방지활성에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.50 no.1
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- pp.83-91
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- 2018