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2021•한국식품조리과학회지Requires access

품종이 다른 녹두 분말과 전분으로 제조한 젤의 품질 특성

준희 노, Malshick Shin

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Key concepts: Materials science

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품종이 다른 녹두 분말과 전분으로 제조한 젤의 품질 특성 — Research Paper | ScholarLens