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KMID : 1134820040330050880
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 5 p.880 ~ p.887
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Development of Yeast Leavened Pan Bread Using Commercial Doenjangs (Korean Soybean Paste) : 2. Correlation between Factors Relating with Dough Extensibility and Bread Quality in Addition of Doenjang
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오현주/Oh HJ
김창순/Kim CS
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Abstract
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