Quality Characteristics of Extruded Formulated Products Prepared from Blends of Rice Flour, Corn Flour and Fish Muscle by Single-Screw Extrusion (쌀가루와 옥수수가루의 비율을 달리하여 제조한 생선스낵의 품질특성)
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- Korean Journal of Food Science and Technology
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- v.33 no.1
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- pp.45-49
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- 2001