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White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs
Jung Hyun Gi, Joung Yong Myeon, No Il Hong, Choi Jine Shang
Journal of Agriculture & Life Science :: Vol.53 No.4 pp.103-111
DOI:https://doi.org/10.14397/jals.2019.53.4.103