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KMID : 1007520050140020233
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Food Science and Biotechnology
2005 Volume.14 No. 2 p.233 ~ p.237
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Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions
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Yoo Byoung-Seung
Shon Kwang-Joon
Chang Young-Sang
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Abstract
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KEYWORD
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acorn flour, guar gum, rheological property, apparent viscosity, storage modulus
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