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KMID : 0380620050370030418
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.418 ~ p.424
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Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Korean Raw Noodle Flours
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신숭녕/Shin SN
김성곤/Kim SK
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Abstract
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KEYWORD
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raw noodle, flour, particle size, flour swelling volume, rapid visco analyzer
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FullTexts / Linksout information
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Listed journal information
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