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KMID : 1011619910070030047
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Korean Journal of Food and Cookey Science
1991 Volume.7 No. 3 p.47 ~ p.52
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Scientific study for the Standardization of the Preparation Methods for Kyongdan (Ⅱ) ? for the focus on the volume of water and number of kneading ?
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Yoon Seo-Seok
Kim Ki-Sook
Han Kyung-Sun
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Abstract
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KEYWORD
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