KMID : 1011619990150060591
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Korean Journal of Food and Cookey Science 1999 Volume.15 No. 6 p.591 ~ p.594
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Sensory and Quality Characteristics of Sanyakbyung Prepared with Different Amounts of Glutinous Rice Flour
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Yun Shook-Ja
Jang Myung-Sook
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Abstract
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