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KMID : 0380620060380010052
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.52 ~ p.58
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Engineering/Processing/Sensory Evaluation : Quality Characteristics of Loaf Bread Added with Takju Powder
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정진웅/Jeong JW
박기재/Park KJ
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Abstract
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KEYWORD
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takju powder, flavor and quality conditioner, drying method, fermentation
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FullTexts / Linksout information
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Listed journal information
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