Textural Properties of Kakdugi by Salting Methods I - Water soluble pectin, PG activity, dietary fiber, total soluble solid - (절임방법에 따른 깍두기의 텍스쳐 특성 I - 수용성 펙틴, PG 활성, 식이섬유, 총수용성고형분 -)
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- Korean journal of food and cookery science
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- v.17 no.5
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- pp.503-509
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- 2001