KMID : 1011619990150050500
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Korean Journal of Food and Cookey Science 1999 Volume.15 No. 5 p.500 ~ p.506
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A study on the characteristics and noodle structure made from pea starch-wheat composite flour using a scanning electron microscopy
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Kim Un-Joo
Yoon Jae-Young Kim Hee-Sub
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Abstract
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