Rheological Properties of Soymilk and Curd Prepared with Micronized Full-fat Soyflour
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심재진
(계명대학교 식품가공학전공)
서지현 (계명대학교 식품가공학전공) 소한섭 (계명대학교 식품가공학전공) 유병승 (동국대학교 식품공학과) 이삼빈 (계명대학교 식품가공학전공) |
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