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KMID : 1007520060150030399
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Food Science and Biotechnology
2006 Volume.15 No. 3 p.399 ~ p.403
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Effects of Flour Storage Conditions on the Lipid Oxidation of Fried Products during Storage in the Dark
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Lee Yoo-Sung
Lee Ji-Yeon
Choe Eun-ok
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Abstract
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KEYWORD
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wheat flour, fried products, storage, Lipid oxidation, water activity
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