Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread (Maltogenic Amylase가 식빵반죽의 물성과 식빵의 품질 특성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.44 no.5
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- pp.752-760
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- 2015