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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.1 = no.185, 2006년, pp.52 - 58
Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju ...
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