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Quality characteristics of muffins with added dukeum (pan‐fired) ramie leaf (Boehmeria nivea) powder using response surface methodology
Author(s):
Y. LEE
,
K. S. Woo
,
H. S. JEONG
,
A. V. Kim
,
YJ Lee
,
KS Woo
,
HS Jeong
,
WJ Kim
Publication date:
2010
Journal:
Korean Journal of Food Culture
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