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KMID : 0380620080400040412
Korean Journal of Food Science and Technology
2008 Volume.40 No. 4 p.412 ~ p.418
Quality Characteristics of Sponge Cake Supplemented with Soy Fiber flour
Park Ji-Young

Park Young-Seo
Chang Hak-Gil
Abstract
KEYWORD
soy fiber flour, sponge cake, quality characteristics, sensory evaluation
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