:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology

Nami Joo^1*, Minju Chung, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.512-524

DOI:https://doi.org/10.7318/KJFC/2013.28.5.512
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