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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.19 no.1, 2006년, pp.22 - 27
김진희 (용인대학교 식품영양학과) , 우은열 (경기대학교 외식조리학과) , 김강성 (용인대학교 식품영양학과) , 김명희 (경기대학교 외식조리학과)
This study was carried out to determine the optimum conditions for making soybean curd(or tofu) from defatted soybean flour.. Heating soymilk above
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