Effect of Wheat Flour with Bifidobacterium infantis and Streptococcus thermophilus on Rheological Properties of Wheat Flour Dough (Bifidobacterium infantis 및 Streptococcus thermophilus가 밀가루 반죽의 물성적 성질에 미치는 영향)
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- Korean journal of food and cookery science
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- v.16 no.1
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- pp.22-26
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- 2000