Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology (돼지감자 분말과 올리고당을 첨가한 머핀 제조의 최적화)
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- Journal of the Korean Society of Food Culture
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- v.29 no.1
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- pp.101-110
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- 2014