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KMID : 1011620020180020238
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Korean Journal of Food and Cookey Science
2002 Volume.18 No. 2 p.238 ~ p.246
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Comparative of Physicochemical and Sensory Quality Characteristics of Cookies added with Barleys and Oatmeals
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Lee Jung-Ae
Park Geum-Soon
An Sang-Hee
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Abstract
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