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Effects of Kañiwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes

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dc.contributor.authorKim Young Soon-
dc.date.accessioned2021-08-27T10:37:17Z-
dc.date.available2021-08-27T10:37:17Z-
dc.date.created2021-04-22-
dc.date.issued2020-10-23-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/5086-
dc.publisher한국식품영양학회-
dc.titleEffects of Kañiwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes-
dc.title.alternativeEffects of Kañiwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes-
dc.typeConference-
dc.contributor.affiliatedAuthorKim Young Soon-
dc.identifier.bibliographicCitation2020년도 한국식품영양학회 추계 학술대회, pp.178-
dc.relation.isPartOf2020년도 한국식품영양학회 추계 학술대회-
dc.relation.isPartOf한국식품영양학회지-
dc.citation.title2020년도 한국식품영양학회 추계 학술대회-
dc.citation.startPage178-
dc.citation.conferencePlaceKO-
dc.citation.conferenceDate2020-10-23-
dc.type.rimsCONF-
dc.description.journalClass2-
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