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KMID : 1011620050210060794
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 6 p.794 ~ p.799
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Bread making Characteristics of Black Rice Bread with Different of Levels of Black Rice Wine
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Lee Kwang-Suck
Yoon Hye-Hyun
Lee Hyun-Jung
Ah Hye-Lyung
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Abstract
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