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KMID : 1011620020180020185
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Korean Journal of Food and Cookey Science
2002 Volume.18 No. 2 p.185 ~ p.192
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Quality Properties and Sensory Characteristics of Sponge Cakes as Affected by additions of Dioscorea japonica flour
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Oh Sung-Cheon
Nam Hae-Young
Cho Jung-Soon
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Abstract
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