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KMID : 1011619960120020200
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Korean Journal of Food and Cookey Science
1996 Volume.12 No. 2 p.200 ~ p.206
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Sensory and Rheological Properties of Jeungpyun made with various Additives
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Choi Young-Hee
Jeon Hwa-Sook
Kang Mi-Young
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Abstract
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