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KMID : 1134820020310030451
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Journal of the Korean Society of Food Science and Nutrition
2002 Volume.31 No. 3 p.451 ~ p.459
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Optimization of Steamed Bread Making with Addition of Green Tea Powder Using Response Surface Methodology
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오유경/Oh YK
김창순/장덕준/Kim CS/Chang DJ
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Abstract
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KEYWORD
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