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KMID : 1011620050210060919
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 6 p.919 ~ p.926
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Effects of Germinated Whole Soy Flour on the Properties of Dough and Noodle
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Choi Min-Hee
Chang Hak-Gil
Kim Joo-Sook
Kim Woo-Jung
Chung Hai-Jung
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Abstract
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