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Effects of the Substitution of Wet-Milled Rice Flour for Wheat Flour on the Physicochemical Properties and Acceptability of Yellow Layer Cake

Ji-Young Kim, Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.492-501

DOI:https://doi.org/10.7318/KJFC/2021.36.5.492
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