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Research Trends in Quality Improvement with Functional Ingredients for White Bread

Youngsang Chun, Ho Seok Kwak

Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.202-217

DOI:https://doi.org/10.7318/KJFC/2024.39.4.202 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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