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KMID : 0380620050370050746
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.746 ~ p.750
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Engineering/Processing/Sensory Evaluation : Effect of Barley Bran Flour Addition on the Quality of Bread
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최웅규/Choi UK
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Abstract
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KEYWORD
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barley bran flour, dietary fiber, bread
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FullTexts / Linksout information
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Listed journal information
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