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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.2 = no.174, 2004년, pp.268 - 275
이미경 (광주보건대학 식품영양과) , 김정옥 (전남대학교 식품영양학과 및 생활과학연구소) , 신말식 (전남대학교 식품영양학과 및 생활과학연구소)
Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at
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