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KMID : 1011620010170010065
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Korean Journal of Food and Cookey Science
2001 Volume.17 No. 1 p.65 ~ p.79
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Quality characteristics of soybean cheese prepared with low lipoxidase soybean variety and defatted soybean meal by fermenting after proteolytic enzyme hydrolysis
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Choi Ae-Jin
Lee Sook-Young
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Abstract
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