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한국식품저장유통학회지 = Korean journal of food preservation, v.26 no.1, 2019년, pp.83 - 89
Joung, Yong Myeon
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The properties of dough containing added powders of different rice varieties and the bread baking characteristics, based on product preservation evaluation, were compared with those of the control (without added rice). The stability of the dough generally decreased for all the cultivars except for ...
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