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KMID : 1024420060100040233
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Food Engineering Progress
2006 Volume.10 No. 4 p.233 ~ p.241
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Baking Properties of Bagel Supplemented with Rye Flour
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Yoo Suk-Hyung
Chang Hak-Gil
Park Young-Seo
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Abstract
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KEYWORD
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rye flour, bagel, Rapid Visco Analyzer, Mixograph, pH, specific Loaf volume
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FullTexts / Linksout information
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Listed journal information
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