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루바브(Rheum palmatum L.) 분말과 추출물을 첨가한 초콜릿의 품질 특성 및 항산화 활성
이휘림; 오현빈; 김시연; 김영순
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2019
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Culinary Science & Hospitality Research, v.25, no.3, pp.13 - 24
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(사)한국조리학회
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김시연
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Chocolate
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Physicochemical characteristics
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Sensory evaluation.
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