Effects of Coagulant Concentration and Phytic Acid Addition on the Contents of Ca and P and Rheological Property of Soybean Curd (응고제 양 및 Phytic acid 첨가가 두부의 칼슘, 인 함량과 물성에 미치는 효과)
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- Korean Journal of Food Science and Technology
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- v.26 no.4
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- pp.355-358
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- 1994