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Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour

Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.529-539

DOI:https://doi.org/10.7318/KJFC/2022.37.6.529 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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