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quality characteristics and retarding retrogradation effect of sponge cake added with freekeh powderquality characteristics and retarding retrogradation effect of sponge cake added with freekeh powder

Alternative Title
quality characteristics and retarding retrogradation effect of sponge cake added with freekeh powder
Authors
Kim Young Soon
Issue Date
8-Nov-2019
Publisher
한국식품영양학회
Citation
2019년 한국식품영양학회 추계학술대회
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/8456
Conference Name
2019년 한국식품영양학회 추계학술대회
Place
KO
Conference Date
2019-11-08
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College of Health Sciences > School of Biosystems and Biomedical Sciences > 2. Conference Papers

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