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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.26 no.1, 2019년, pp.68 - 73
Jun, Hyun-Il , Yoo, Sun-Hee , Song, Geun-Seoup , Kim, Young-Soo
This study was carried out to investigate the bread-making properties of rice bread added with naked oat flours (0-15%). The water, crude protein, crude lipid, and crude ash contents of the rice flour used to prepare the rice bread were 11.8, 8.6, 1.8, and 1.3%, respectively, and the contents of to...
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