Bitterness and Solubility of Soy Protein, Casein, Gluten, and Gelatin Hydrolysates Treated with Various Enzymes (효소종류에 따른 대두단백, 카제인, 글루텐, 젤라틴 단백질 가수분해물의 쓴맛과 용해도 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.39 no.4
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- pp.587-594
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- 2010