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KMID : 1007520070160010146
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Food Science and Biotechnology
2007 Volume.16 No. 1 p.146 ~ p.149
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Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum
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Choi Su-Jin
Yoo Byoung-Seung
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Abstract
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KEYWORD
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hot pepper-soybean paste, xanthan gum, fermentation time, rheology, dynamic modulus
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