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KMID : 1011619980140030225
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Korean Journal of Food and Cookey Science
1998 Volume.14 No. 3 p.225 ~ p.231
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Effect of Long-Term Steeping and Enzyme Treatment of Glutinous Rice on Yukwa Characteristics - Ⅱ. Physicochemical Characteristics of Enzyme-treated Glutinous Rice Flour -
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Sohn Kyung-Hee
Park Jin
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Abstract
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