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KMID : 0903520030460010039
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2003 Volume.46 No. 1 p.39 ~ p.45
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The Effects of the Ash Content in Flour an the Rheological Properties of Frozen Dough
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김석영/Kim, Seok-Young
한재홍/송영/이시경/Han, Jae-Heung/Song, Young/Lee, Si-Kyung
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Abstract
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KEYWORD
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