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KMID : 0380620040360060924
Korean Journal of Food Science and Technology
2004 Volume.36 No. 6 p.924 ~ p.929
Quality Characteristics of the Potato Juice-Added Functional White Bread
ÇÑ°æÇÊ/Han GP
ÀÌ°©·®/ÇÑÀç¼÷/¼Ò±â½ÅÇà/±èµ¿¼®/±èÁ¤¾Ö/¹èÁ¾È£/Lee KR/Han Js/Kozukue N/Kim DS/Kim JA/Bae JH
Abstract
KEYWORD
functional bread, baking, potato glycoalkaloid
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