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피인용 문헌
- Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour pp.08878250, 2019, https://doi.org/10.1111/joss.12487
- Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung) vol.2020, pp.None, 2020, https://doi.org/10.1155/2020/8899869
- Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder vol.50, pp.10, 2017, https://doi.org/10.3746/jkfn.2021.50.10.1108