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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.14 no.1, 2007년, pp.47 - 53
강난숙 (상주대학교 식품영양학과) , 김준환 (대구신기술사업단 바이오산업지원센터) , 김종국 (상주대학교 식품영양학과)
Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) ...
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