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KMID : 0665220050180040309
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 4 p.309 ~ p.315
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Effects of High Molecular Weight Water-Soluble Chitosan on Quality Attributes of Sponge Cake
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Lee Seog-Won
Kang Chang-Su
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Abstract
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KEYWORD
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sponge cake, chitosan, crumb firmness, mixogram, Loaf volume
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