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KMID : 1024420020060010085
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Food Engineering Progress
2002 Volume.6 No. 1 p.85 ~ p.91
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Improvement of the Leavening Activity of Bakers Yeast by Maltose - pulsing Pretreatment
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Lee Key-Pyoung
Kang Won-Jin
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Abstract
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KEYWORD
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baker’s yeast, fermentation, leavening activity, maltose-pulsing, starch syrup
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Listed journal information
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