Changes in the Physico-Chemical Properties of the Meals from the Defatted Sesame Seeds at Various Roasting Temperature and Time (볶음온도와 시간을 달리하여 얻은 참깨박의 이화학적인 특성의 변화)
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- Korean Journal of Food Science and Technology
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- v.28 no.2
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- pp.246-252
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- 1996