Effects of Germinated Whole Soy flour on the Properties of Dough and Noodle |
Chung Hai-Jung
(Department of Food Science and Nutrition Daejin University)
Choi, Min-Hee (Department of Food Science and Nutrition Daejin University) Chang Hak-Gil (Department of Food and Bioengineering, Kyungwon University) Kim Joo-Sook (Department of Food Science and Technology, Seiong University) Kim Woo-Jung (Department of Food Science and Technology, Seiong University) |
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