Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology (반응표면분석법을 이용한 천년초 줄기 분말 첨가 쿠키의 품질특성 및 최적화)
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- Korean journal of food and cookery science
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- v.29 no.1
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- pp.1-10
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- 2013