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KMID : 0665220050180040341
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 4 p.341 ~ p.348
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Quality Characteristics of Bread Added with Prickly Pear(Opuntia ficus-indica) Powder
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Shin Doo-Ho
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Abstract
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KEYWORD
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bread, prickly pear, farinogram, RVA
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Listed journal information
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