过敏反应低，适合制作松饼

{"title":"过敏反应低，适合制作松饼","authors":"형섭 김, 정언 김, 유진 문, 정정 장, 은빈 하, 은정 이, 미라 권","doi":"10.9724/kfcs.2023.39.4.279","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"알러지 저감 오프리 밀가루의 머핀 제조 적합성\",\"authors\":\"형섭 김, 정언 김, 유진 문, 정정 장, 은빈 하, 은정 이, 미라 권\",\"doi\":\"10.9724/kfcs.2023.39.4.279\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17842,\"journal\":{\"name\":\"Korean Journal of Food and Cookery Science\",\"volume\":\"1 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food and Cookery Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9724/kfcs.2023.39.4.279\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2023.39.4.279","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}