Studies on the Effects of Amylase Addition to Rice Extrusion on the Rheological Properties of the Extrudate for Weaning Food Base (압출조리를 이용한 쌀 이유식 제조에서 아밀라제 첨가가 물성변화에 미치는 효과)
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- Korean Journal of Food Science and Technology
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- v.26 no.6
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- pp.670-678
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- 1994