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Quality Characteristics of Acorn Bread added with Milk
Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352
DOI:https://doi.org/10.7318/KJFC/2019.34.3.343
Open abstract
Quality Characteristics of Acorn Bread added with Milk
Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352
DOI:https://doi.org/10.7318/KJFC/2019.34.3.343