KMID : 1024419990030020081
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Food Engineering Progress 1999 Volume.3 No. 2 p.81 ~ p.89
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Pyun Yu-Ryang
Lee Shin-Young Yoo Seung-Seok Lee Joung-Suk Lee Man-Chong Kwon Ik-Boo
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Abstract
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KEYWORD
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cacao bean, nib treatment, L-BTC process, optimization, response surface methodology
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