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KMID : 1011620000160010022
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 1 p.22 ~ p.26
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Effect of Wheat Flour with Bifidobacterium infantis and Streptococcus thermophilus on Rheological Properties of Wheat Flour Dough
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Hong Jeong-Hoon
Kim Kyung-Ja
Bang Keuk-Seung
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Abstract
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