KMID : 1011619960120030353
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Korean Journal of Food and Cookey Science 1996 Volume.12 No. 3 p.353 ~ p.360
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Effect of Different Mixing Ratio and Cooking on Sensory and Nutritional Characteristics of Jeonbok- and Obunjaki-Jooks
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Yang Mi-Young
Sohn Jung-Woo Yum Cho-Ae
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Abstract
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KEYWORD
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