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KMID : 1011619950110050479
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Korean Journal of Food and Cookey Science
1995 Volume.11 No. 5 p.479 ~ p.486
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A Study on Rheological and General Baking Properties of Breads and Their Rusks Prepared of Various Cereal Flours (I)
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Kwon Hyeuk-Ryeun
Ahn Myung-Soo
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Abstract
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