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KMID : 1011619980140020168
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Korean Journal of Food and Cookey Science
1998 Volume.14 No. 2 p.168 ~ p.176
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Development of Buckwheat Bread: 2. Effects of Vital Wheat Gluten and Water-Soluble Gums on Baking and Sensory Properties
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Chung Ji-Young
Kim Chang-Soon
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Abstract
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