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KMID : 1024420030070030146
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Food Engineering Progress
2003 Volume.7 No. 3 p.146 ~ p.153
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Rheology of Soymilk Gels: Effect of Carrageenan and GDL Addition
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Hong Soon-Teak
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Abstract
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KEYWORD
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Carrageenan, soymilk gel, GDL, rheological properties
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Listed journal information
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