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KMID : 1011620000160060681
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 6 p.681 ~ p.688
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A Study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utilizing Arrowroot Starch
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Lee Young-Soon
Lim Na-Young
Lee Kyung-Hee
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Abstract
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