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KMID : 0381020050380080663
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Korean Journal of Nutrition
2005 Volume.38 No. 8 p.663 ~ p.671
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Oligosaccharide-Supplemented Soy Ice Cream for Diabetic Patients : Quality Characteristics and Effects on Blood Sugar and Lipids in Streptozotocin-Induced Diabetic Rats
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Abstract
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KEYWORD
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soy ice cream, oligosaccharide, diabetes, blood glucose, lipid, quality characteristics
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