Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison with Commercial Beverages (반응표면검사를 이용한 RS함유 노화쌀가루를 첨가한 단호박식혜 개발 및 시판음료와 품질비교)
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- Korean journal of food and cookery science
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- v.30 no.2
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- pp.129-138
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- 2014