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Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder

2008

Lee, J.O. (Chungnam National University, Daejeon, Republic of Korea) | Lee, S.A. (Chungnam National University, Daejeon, Republic of Korea) | Kim, K.H. (Chungnam National University, Daejeon, Republic of Korea) | Choi, J.J. (Chungcheongnam-do Agricultural Research and Extension Services, Yesan, Republic of Korea) | Yook, H.S. (Chungnam National University, Daejeon, Republic of Korea), E-mail: yhsuny@cnu.ac.kr

AGROVOC Keywords

Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 37 Issue 3 ISSN 1226-3311
Pagination
pp. 342-347
Other Subjects
Yellow onion; Red onion; Cookies; Qualite; Hot-air drying
Language
Korean
Note
Summary(En)
8 tables
24 ref.
Translated Title
열풍건조 황색 양파분말과 자색 양파분말을 첨가한 쿠키의 품질 특성
Type
Directory

2009-03-15
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