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KMID : 0665220060190040448
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.448 ~ p.459
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Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder
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Lee Sun-Mee
Jung Hyeon-A
Joo Na-Mi
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Abstract
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KEYWORD
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red ginseng cookie, sugar, butter, optimization, response surface methodology, RSM
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