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KMID : 1011620060220060815
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 6 p.815 ~ p.824
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Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Barley (Hordeum vulgare L.) Sproutling Powder
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Seo Min-Ja
Jung Su-Ji
Jang Myung-Sook
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Abstract
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