KMID : 0380620040360060952
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Korean Journal of Food Science and Technology 2004 Volume.36 No. 6 p.952 ~ p.958
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Quality Characteristics of Sponge Cakes Containing Various Levels of Millet Flour
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ÀåÇбæ/Chang HG
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Abstract
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KEYWORD
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sponge cake, cake, millet, waxy-millet
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FullTexts / Linksout information
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Listed journal information
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