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KMID : 1024420050090030199
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Food Engineering Progress
2005 Volume.9 No. 3 p.199 ~ p.207
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Effects of Waxy and Normal Sorghum Flours on Sponge Cake Properties
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Chang Hak-Gil
Park Young-Seo
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Abstract
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KEYWORD
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sponge cake, cake, waxy sorghum, normal sorghum
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FullTexts / Linksout information
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Listed journal information
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