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KMID : 1024420010050040235
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Food Engineering Progress
2001 Volume.5 No. 4 p.235 ~ p.240
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Quality Characteristics of the Bread added Anchovy Powder
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Jeong Young-Nam
Kang Hyun-Ah
Shin Myung-Gon
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Abstract
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KEYWORD
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anchovy powder, bread, sensory test, color, texture
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FullTexts / Linksout information
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Listed journal information
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