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KMID : 1011620060220050666
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 5 p.666 ~ p.680
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Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Added Saltwort (Salicornia herbacea L.)
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Kim Yu-Suk
Kwak Sung-Ho
Jang Myung-Sook
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Abstract
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