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KMID : 0380620080400040412
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 4 p.412 ~ p.418
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Quality Characteristics of Sponge Cake Supplemented with Soy Fiber flour
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Park Ji-Young
Park Young-Seo
Chang Hak-Gil
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Abstract
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KEYWORD
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soy fiber flour, sponge cake, quality characteristics, sensory evaluation
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FullTexts / Linksout information
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Listed journal information
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