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KMID : 1129920110080010011
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Journal of Korean Society of Health Sciences
2011 Volume.8 No. 1 p.11 ~ p.18
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Effect of Chitosan and L-ascorbic acid on the Rheology of the Bread dough
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Choi Jung-Soo
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Abstract
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KEYWORD
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push-up plus exercise, scapula stability, aero-cushion, suspension sling chitosan, L-ascorbic acid, bread dough, rheology, mixograph
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