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Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment

Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.484-491

DOI:https://doi.org/10.7318/KJFC/2021.36.5.484 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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