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KMID : 1011620060220030282
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 3 p.282 ~ p.290
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Effect of Kneading, Ingredients and Enzymatic Hydrolysis on Retrogradation of Injulmi
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Cho Tae-Ok
Seo Hyung-Jin
Kim Joo-Sook
Hong Jin-Sook
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Abstract
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