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KMID : 0380620060380040495
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.495 ~ p.500
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Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Brown Rice Flours Produced under Different Drying and Milling Conditions
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Park Jong-Dae
Choi Bong-Kyu
Kum Jun-Seok
Lee Hyun-Yu
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Abstract
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KEYWORD
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brown rice, milling, physicochemical properties
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