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Swelling and Pasting Properties of Non-Waxy Rice Flour/Food Gum Systems KCI 등재 SCIE

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Effects of Transglutaminase on the Physical Properties of Resistant Starch-added Wheat Flour Doughs and Baguettes KCI 등재 SCIE

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한국식품과학회 Food Science and Biotechnology Volume 14 Number 5 2005.10 pp.608-613