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KMID : 0380919870160020069
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Journal of the Korean Society of Food Nutrition
1987 Volume.16 No. 2 p.69 ~ p.74
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Cooking Properties of Chunmabyeo(Japonica) and Kayabyeo(J / Indica) Rice
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박선희/Park SH
조은자/김성곤/Cho EJ/Kim SK
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Abstract
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KEYWORD
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