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KMID : 1011620000160050431
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 5 p.431 ~ p.436
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Gelatinization Properties of Starch during Steeping Condition of Potato
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Jung Lan-Hee
Kim Kyung-Ae
Jeon Eun-Raye
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Abstract
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