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KCI
라디치오 분말을 첨가한 스펀지 케이크의 품질 및 항산화 특성
오현빈; 최병범; 김영순
Article
Issue Date
2015
Citation
한국식품영양학회지, v.28, no.5, pp.910 - 917
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한국식품영양학회
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오현빈
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sensory evaluation
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