KMID : 1011620000160040358
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Korean Journal of Food and Cookey Science 2000 Volume.16 No. 4 p.358 ~ p.362
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Effect of Sourdough Starter on the Characteristics of Rheological of Barley bread
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Hong Jeong-Hoon
Kim Kyung-Ja Bang Keuk-Seung
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Abstract
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KEYWORD
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