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KMID : 1134820030320010052
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 1 p.52 ~ p.57
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Characteristics of Cooked Rice by Adding Grains and Legumes
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임상빈/Lim SB
강명수/좌미경/송대진/오영주/Kang MS/Jwa MK/Song DJ/Oh YJ
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Abstract
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KEYWORD
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