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KMID : 1024420060100030151
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Food Engineering Progress
2006 Volume.10 No. 3 p.151 ~ p.163
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Effect of Concentrated and Isolated Soy Protein on the Texture during Storage of White Layer Cake
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Chang Hak-Gil
Lee Yong-Suk
Park Young-Seo
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Abstract
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KEYWORD
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white Layer cake, soy protein isolate, soy protein concentrate, cake storage
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FullTexts / Linksout information
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Listed journal information
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