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KMID : 0380620060380030444
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.444 ~ p.447
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Notes : Viscosity of Yam Suspension by Drying Methods and Additives
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Kim In-hyun
Som Hyun-Ju
Chung Koo-Min
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Abstract
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KEYWORD
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yam, drying method, viscosity, additives
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