Solubility, Viscosity, Water Holding Capacity, and Oil Holding Capacity of Soybean Proteins by Bacillus subtilis and/or Lactobacillus bulgaricus (Bacillus subtilis와 Lactobacillus bulgaricus에 의한 청국장 단백질의 용해성, 점성, 보수성 및 보유성)
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- The Korean Journal of Community Living Science
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- v.18 no.3
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- pp.399-406
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- 2007