KMID : 1134820030320010067
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Journal of the Korean Society of Food Science and Nutrition 2003 Volume.32 No. 1 p.67 ~ p.74
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Quality Characteristics of Korean Wheat Noodle by Formulation of Foreign Wheat Flour and Starch
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¹Úµ¿ÁØ/Park DJ
±¸°æÇü/±èöÁø/À̼öÁ¤/¾çÁ¤·Ê/±è¾çÇÏ/±èÁ¾ÅÂ/Ku KH/Kim CJ/Lee SJ/Yang JL/Kim YH/Kim CT
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Abstract
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KEYWORD
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