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KMID : 1011620040200040380
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 4 p.380 ~ p.386
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Quality Characteristics of Jeung-Pyun on the Addition Ratio of Pigmented Rice and Fermentation Methods
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Shin Eun-Ha
Lee Jae-Kyoung
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Abstract
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KEYWORD
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