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