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Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.97-104
DOI:https://doi.org/10.7318/KJFC/2015.30.1.097
Open abstract -
Optimization of Muffin with Dropwort Powder Using Response Surface Methodology
Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.623-636
DOI:https://doi.org/10.7318/KJFC/2014.29.6.623
Open abstract