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KMID : 1134820050340040557
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Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 4 p.557 ~ p.566
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Optimization for the Physical Properties of Steamed Foam Cakes Prepared with Single - stage Method by Response Surface Methodology
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곽성호/Kwhak SH
장명숙/Jang MS
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Abstract
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KEYWORD
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