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고아미 2호와 가공 식품의 이화학적 및 관능적 특성

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Authors

이지현

Advisor
황인경
Issue Date
2006
Publisher
서울대학교 대학원
Keywords
고아미 2호Goamy 2조섬유fiber수침soaking흰 죽Korean white gruel
Description
학위논문(석사)--서울대학교 대학원 :식품영양학과,2006.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000047299

https://hdl.handle.net/10371/27936
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