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KMID : 1011620000160040336
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 4 p.336 ~ p.341
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Quality Characteristics of the Bread added Persimmon Leaves Powder
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Kang Woo-Won
Kim Gwi-Young
Kim Jong-Kuk
Oh Sang-Lyong
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Abstract
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KEYWORD
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