참고문헌
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- Quality Characteristic Changes during Storage of Bread Prepared by Addition of Yacon Concentrates as Sugar Substitute vol.28, pp.1, 2013, https://doi.org/10.7318/KJFC/2013.28.1.107
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- White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs vol.53, pp.4, 2012, https://doi.org/10.14397/jals.2019.53.4.103
- Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder vol.50, pp.10, 2012, https://doi.org/10.3746/jkfn.2021.50.10.1108