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KMID : 1011619970130010064
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 1 p.64 ~ p.69
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Comparison of Some Characteristics Relevant to Rice Bread Processing between Brown and Milled Rice
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Kang Mi-Young
Choi Young-Hee
Choi Hae-Chune
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Abstract
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