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KMID : 1011620030190060729
Korean Journal of Food and Cookey Science
2003 Volume.19 No. 6 p.729 ~ p.736
Quality of Yukwa base and Popped rice for Salyeotgangjung popped with salt
Lim Kyung-Ryo

Lee Kyung-Hee
Kang Soon-Ah
Abstract
KEYWORD
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