한국영양학회:학술대회논문집 (Proceedings of the Korean Nutrition Society Conference)

한국영양학회 (The Korean Nutrition Society)

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Effects of Heat Treatments and Addition of Isolate Soy Protein on the Texture of Aseptically Packaged Soybean Curd

Choi, Il (Foods R&D Center, CJ Corp.) ;
Lee, Kang-Pyo (Foods R&D Center, CJ Corp.)

발행 : 2003.05.24

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