Characteristics of the Mayonnaise Quality by the Addition of Soybean Phytosterols |
Choi, Yong-Jae
(Dept. of Food science and Technology, Kyung Hee University)
Kim, Gum-Ran (Dept. of Food science and Technology, Kyung Hee University) Kim, Tae-Woon (Dept. of Food science and Technology, Kyung Hee University) Kim, Kwang-Soo (Dept. of Food science and Technology, Kyung Hee University) Kim, Hae-Yeong (Dept. of Food science and Technology, Kyung Hee University) |
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