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KMID : 1134820010300030455
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 3 p.455 ~ p.459
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Quality and sensory evaluation of whole soybean flour tofu prepared from various processing conditions
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Abstract
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KEYWORD
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whole soybean flour tofu, processing conditions, textural properties, sensory quality
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FullTexts / Linksout information
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Listed journal information
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