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KMID : 1011620040200050462
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 5 p.462 ~ p.467
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Quality Characteristics of Yukwa base and Popped rice for Salyeotgangjung popped with salt during storage
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Lim Kyung-Ryo
Lee Kyung-Hee
Kwak Eun-Jung
Lee Young-Soon
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Abstract
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