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KMID : 1134820030320010075
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 1 p.75 ~ p.81
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Rheological Properties of Soymilk and Curd Prepared with Micronized Full - fat Soyflour
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심재진/Shim JJ
서지현/소한섭/유병승/이삼빈/Seo JH/Soh HS/Yoo BS/Lee SP
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Abstract
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KEYWORD
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