Oxidative Stability of Deep-Fried Instant Noodle Prepared with Ricebran Oil Fortified by Adding Antioxidants or by Blending with Palm Oil (항산화제 또는 팜유로 보강된 미강유를 이용한 라면의 산화안정성)
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- Korean Journal of Food Science and Technology
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- 제21권3호
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- pp.409-418
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- 1989