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KMID : 0380620060380040483
Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.483 ~ p.487
Engineering/Processing/Sensory Evaluation : Functional Properties of Germinated Whole Soy Flour
Lee Ho-Suk

Choi Hee- Sook
Kim Dong-Hee
Yoo Sang-Ho
Eom Kwon-Yong
Kim Woo-Jung
Abstract
KEYWORD
soy flour, functional properties, germination
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