Study on the effects of the theoretical one layer′s thickness of the pastry margarine in the danish pastry quality. (Danish pastry 제조에서 pastry 마가린 한 결의 이론상 두께가 제품 품질에 미치는 영향)
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- Culinary science and hospitality research
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- v.7 no.2
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- pp.123-132
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- 2001