KMID : 0380620040360050754
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Korean Journal of Food Science and Technology 2004 Volume.36 No. 5 p.754 ~ p.760
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Engineering/Processing/Sensory Evaluation : Physicochemical Characteristics and Sugar-snap Cookie Potentialities of Korean Wheats
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ÀåÇбæ/Chang HG
±èÁ¤¿¬/Kim JY
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Abstract
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KEYWORD
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cookie, sugar-snap cookie, Korean wheat, weak flour
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FullTexts / Linksout information
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Listed journal information
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