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KMID : 1024420020060020201
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Food Engineering Progress
2002 Volume.6 No. 2 p.201 ~ p.207
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A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential
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Lee L.
Ng P. K. W.
J. F. Steffe
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Abstract
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KEYWORD
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cracker-making, one-stage fermentation, cracker quality
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