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KMID : 1011619970130030266
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 3 p.266 ~ p.271
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A Study on the Sensory and Texture Characteristics of Bread with Roasted Soybean Powder
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Jung Hae-Ok
Lim Sang-Sun
Jung Bok-Mi
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Abstract
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