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KMID : 1011620020180060593
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Korean Journal of Food and Cookey Science
2002 Volume.18 No. 6 p.593 ~ p.602
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Sensory and textural characteristics of Gamjeobyung using varied levels of heated potato flour and potato starch and different types of sweeteners
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Lee Hyo-Gee
Lee Kyoung-Hee
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Abstract
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