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KMID : 0665220060190020207
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 2 p.207 ~ p.218
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Rheological Properties of White Bread Supplemented with Ligularia stenocephala Leaf Powder and Its Sensory Characteristics according to Survey Panel Members
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Jung In-Chang
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Abstract
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KEYWORD
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Ligularia stenocephala Leaf powder, white bread, rheological properties, sensory characteristics
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Listed journal information
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