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KMID : 1024420060100010066
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Food Engineering Progress
2006 Volume.10 No. 1 p.66 ~ p.70
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Development of Optimum Processing Conditions for Soybean Curd
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Han Myung-Ryun
Kim Ae-Jung
Chung Kun-Sub
Lee Soo-Jeong
Kim Myung-Hwan
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Abstract
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KEYWORD
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soybean curd, sensory evaluation, optimization
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