Proceedings of the Korean Nutrition Society Conference (한국영양학회:학술대회논문집)
- 2003.05a
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- Pages.221.1-221.1
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- 2003
Effects of Heat Treatments and Addition of Isolate Soy Protein on the Texture of Aseptically Packaged Soybean Curd
- Choi, Il (Foods R&D Center, CJ Corp.) ;
- Lee, Kang-Pyo (Foods R&D Center, CJ Corp.)
- Published : 2003.05.24
Abstract
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