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KMID : 0380919850140040381
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Journal of the Korean Society of Food Nutrition
1985 Volume.14 No. 4 p.381 ~ p.386
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Changes in Ultrastructure of Tissues, Characteristics of Protein and Soybean Curd Yield with Increased Soaking Time during Soybean Curd Processing
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박용곤/Park YG
박부덕/최광수/Park BD/Choi KS
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Abstract
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