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KMID : 0380619960280050877
Korean Journal of Food Science and Technology
1996 Volume.28 No. 5 p.877 ~ p.881
Firming Rates of Cooked Rice Differing in Moisture Contents
ÀÌ»ó±Ô/Lee, Sang Kyu
±è¼º°ï/±è±¤Áß/Àֶ̾û/õ±âö/Kim, Sung Kon/Kim, Kwang Joong/Lee, Ae Rang/Cheon, Ki Cheol
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