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KMID : 0380620060380010068
Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.68 ~ p.74
Engineering/Processing/Sensory Evaluation : Optimum Process Condition of Noodles with Sea Tangle Single Cell Detritus (SCD)
¹æ»óÁø/Bang SJ
½ÅÀϽÄ/±è»ó¹«/Shin IS/Kim SM
Abstract
KEYWORD
mixture model, SCD noodle, electrolyzed water, sea tangle, texture
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