KMID : 1134820060350010115
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Journal of the Korean Society of Food Science and Nutrition 2006 Volume.35 No. 1 p.115 ~ p.120
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Functional Properties of Soybean Curd Residue Fermented by Bacillus sp
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¿À¼ö¸í/Oh SM
±èÂù½Ä/ÀÌ»ïºó/Kim CS/Lee SP
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Abstract
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KEYWORD
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