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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.2, 2003년, pp.216 - 222
김지영 (중앙대학교 식품영양학과) , 이숙영 (중앙대학교 식품영양학과)
The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased...
Lotte Confectionery Co. Ltd, 1999
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