Effect of cookies made with soybean/seoritae and Hwanggum using response surface methodology on the blood glucose response in healthy adults (반응표면분석을 이용해 개발한 황금과 대두콩/서리태 분말 혼합 쿠키가 정상인의 혈당반응에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.49 no.2
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- pp.186-191
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- 2017