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KMID : 1007520060150050805
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Food Science and Biotechnology
2006 Volume.15 No. 5 p.805 ~ p.813
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Effects of Milk Proteins and Gums on Quality of Bread Made from Frozen Dough following Freeze-Thaw Cycles
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Yun Young
Eun Jong-Bang
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Abstract
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KEYWORD
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milk proteins, gums, frozen dough, freeze-thaw cycles
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FullTexts / Linksout information
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