Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effects of Waxy and Normal Sorghum Flours on Sponge Cake Properties

찰성 및 메성 수수가루의 첨가의 Sponge Cake의 품질에 미치는 영향

Ghang, Hak-Gil;Park, Young-Seo
장학길;박영서

  • Published : 20050800
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Abstract

Keywords

References

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