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KMID : 0380919830120040401
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Journal of the Korean Society of Food Nutrition
1983 Volume.12 No. 4 p.401 ~ p.406
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Changes in Soluble Sugars and Soybean Curd Yield with Increased Steeping Time during Soybean Curd Processing
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최광수/Choi KS
김순희/Kim SH
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Abstract
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