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KMID : 1134820040330091566
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 9 p.1566 ~ p.1572
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Effects of Azodicarbonamide on the Rheology of Wheat Flour Dough and the Quality Characteristics of Bread
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라임정/La IJ
이만종/박희동/김관필/Lee MC/Park HD/Kim KP
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Abstract
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KEYWORD
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