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KMID : 0380620060380060751
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 6 p.751 ~ p.755
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Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Black Rice Flours (BRFs) Affected by Milling Conditions
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Choi Bong-Kyu
Kum Jun-Seok
Lee Hyun-Yu
Park Jong-Dae
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Abstract
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KEYWORD
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black rice, milling, microwave, polyphenol
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