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KMID : 1011619970130010078
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 1 p.78 ~ p.85
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Texture Characteristics of Soybean-Curds Prepared with Different Coagulants and Compositions of Soybean-Curd Whey
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Lee Sun-Mee
Hwang In-Kyeong
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Abstract
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