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KMID : 1011619950110050472
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Korean Journal of Food and Cookey Science
1995 Volume.11 No. 5 p.472 ~ p.478
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Comparison of Chemical Composition and Gelatinization Property of Mungbean Flour and Starch
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Kim Ae-Kyung
Kim Sung-Kon
Lee Ae-Rang
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Abstract
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