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KMID : 0665220060190040381
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.381 ~ p.391
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Effect of Soybean Milk Residues Powder on the Quality of Dough
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Shin Doo-Ho
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Abstract
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KEYWORD
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dough, vital wheat gluten, soymilk residue powder, rheological properties, isoflavone
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