KMID : 1134820050340030414
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Journal of the Korean Society of Food Science and Nutrition 2005 Volume.34 No. 3 p.414 ~ p.419
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Effect of Elevated Steeping Temperature on Properties of Wet - milled Rice Flour
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±è»ó¼÷/Kim SS
°°æ¾Æ/ÃÖ¼Ò¿¬/ÀÌ¿µÅÃ/Kang KA/Choi SY/Lee YT
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Abstract
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