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KMID : 0665220060190030261
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 3 p.261 ~ p.266
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Effects of Addition of Polymannuronic Acid on the Quality of Wet Noodles
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Kim Dong-Hee
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Abstract
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KEYWORD
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polymannuronic acid, composite flour, wet noodle, quality
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FullTexts / Linksout information
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Listed journal information
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