Study on the preparation of the saccharification kochujang with retrogradated starch food and changes in physiochemical properties during the aging (노화된 전분식품을 이용한 당화고추장의 제조 및 숙성 중 성분 분석 연구)
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- Journal of the Korean Dietetic Association
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- v.3 no.1
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- pp.23-29
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- 1997