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Effect of Mixing Ratio on Rheological Properties of Kochujang  

Lee, Sun-Mi (Department of Food Science and Technology, Dongguk University)
Lim, I-Jong (R&D Center, Pulmuone)
Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.1, 2003 , pp. 44-51 More about this Journal
Keywords
kochujang; physicochemical characteristics; enzyme activity; rheological properties;
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