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Choongwoo Nam
Choongwoo Nam
Yeast
Fermentation
Food science
Chemistry
red bean
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Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough of Pocket Bread with Red Bean Paste
2019
Korean Journal of Food and Cookery Science
Yuxia Zhao
Yujin Moon
Woosung Bae
Choongwoo Nam
Meera Kweon
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