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KMID : 1011619990150030249
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Korean Journal of Food and Cookey Science
1999 Volume.15 No. 3 p.249 ~ p.257
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Changes in Adding Soybean on Quality and surface structure of Korean Rice Cake(Jeung-Pyun)
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Shin Kwang-Sook
Woo Koung-Ja
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Abstract
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KEYWORD
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