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KMID : 1011619990150040353
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Korean Journal of Food and Cookey Science
1999 Volume.15 No. 4 p.353 ~ p.357
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Effects of Freezing and Reheating on the Textural Characteristics of Mungbean Flour Gels and Mungbean Cake(Bindaedduk)
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Koh Ha-Young
Woo Ja-Won
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Abstract
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