Quality characteristics of soybean cheese prepared with low lipoxidase soybean variety and defatted soybean meal by fermenting after proteolytic enzyme hydrolysis (진품콩과 탈지대두박의 배합비율 및 단백분해효소처리를 달리하여 제조한 콩치즈의 품질특성)
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- Korean journal of food and cookery science
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- v.17 no.1
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- pp.65-79
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- 2001