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KMID : 1024420060100020077
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Food Engineering Progress
2006 Volume.10 No. 2 p.77 ~ p.82
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Release and Sterilization Characteristics of Extruded Red Pepper
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Ahn Nam-Keun
Ryu Gi-Hyung
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Abstract
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KEYWORD
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red pepper powder, extrusion-cooking, release pattern, sterilization
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FullTexts / Linksout information
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Listed journal information
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