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Choi SH (2013b) Quality characteristics of Korean wheat bread prepared with substitutions of naturally fermented blueberry starters. J East Asian Soc Dietary Life 23(5): 546-560.
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Kim WM, Lee YS (2004) A study on the utilization state and the choice factors of the functional bakery products. Korean J Culinary Research 10(1): 1-15.
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Kim YE, Park HD, Kim SY, Lee JH, Lee SK (2011) Effect of liquid broth cultured with red koji on the rheological properties of white pan bread dough. Korean J Food Sci Technol 43(2): 235-239.
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Lee JD (2014) A study of loyalty of select properties for bakery specializing in natural fermentation and impact of revisiting. MS Thesis Kyonggi University, Seoul. pp 1-102.
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Lee JW (2014) A study on quality characteristics of rice bread utilizing nuruk fermentation liquid starter. MS Thesis Kyunggi University, Seoul. pp 1-53.
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Lee MK, Kang SM, Lee SK (2006) Characteristics flour ferment with seed mash containing wheat flour koji and lactic acid bacteria. J Korean Soc Appl Biol Chem 49(1): 97-102.
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