Quality Characteristics and Optimization of Rice Muffin Containing Chinese Artichoke (Stachys sieboldii MIQ) Powder Using Response Surface Methodology (반응표면분석법을 이용한 초석잠 분말 첨가 쌀머핀의 품질특성 및 최적화)
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- Journal of the Korean Dietetic Association
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- v.20 no.3
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- pp.212-226
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- 2014