KMID : 0665219990120050484
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Korean Journal of Food and Nutrition 1999 Volume.12 No. 5 p.484 ~ p.489
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Roasting Conditions for Improvement of Viscosity and Sensory Properties of Sea Tangle Extracts
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±è³ª¹Ì/Kim, Na-Mi
¹Ú¸íÇÑ/Àüº´¼±/¹Úä±Ô/¾çÀç¿ø/Park, Myung-Han/Jeon, Byeong-Seon/Park, Chae-Kyu/Yang, Jae-Won
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Abstract
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KEYWORD
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