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KMID : 0665419950100020101
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Korean Journal of Food Culture
1995 Volume.10 No. 2 p.101 ~ p.106
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Changes in the Physicochemical Properties of Korean rice cake by the Addition of Gelatinized Rice flour
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이창호/Lee,Chang Ho
금준석/한억/백경혁/유병규/Kum,Jun Seok/Han,Ouk/Bak,Kyoung Huk/Yoo,Byong Kyu
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Abstract
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