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KMID : 1024420010050040230
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Food Engineering Progress
2001 Volume.5 No. 4 p.230 ~ p.234
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Influences of Gluten and Effects of Protease on the Liquefaction of Wheat Flour
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Kim Ki-Hoan
Han Min-Soo
Oh Nam-Soon
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Abstract
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KEYWORD
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wheat flour, gluten, a-amylase, protease, liquefaction
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