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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.7, 2003년, pp.1002 - 1010
오현주 (창원대학교 식품영양학과) , 문혜경 (창원대학교 식품영양학과) , 김창순 (창원대학교 식품영양학과)
This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, ...
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