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NTIS 바로가기Food science and biotechnology, v.18 no.1, 2009년, pp.202 - 206
Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University)
Drying characteristics of fresh Korean-type rehmannia (jiwhang) noodle was investigated to determine drying kinetic parameters under the experimental conditions of 5 temperatures (30, 40, 60, 80, and
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