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KMID : 1011620050210040422
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 4 p.422 ~ p.432
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Sensory and Mechanical characteristics of Shinsunchosulgi by Different Ratio of Ingredient
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Lee Hyo-Gee
Lee Eun-Mi
Cha Gyung-Hee
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Abstract
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