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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.20 no.2, 2007년, pp.158 - 163
The compositions of tofus made with Baktae and Huktae were compared to those made with other respective types of soybeans. The lipid and protein contents of Baktae were 20.8% and 39.7%, while those of Huktae were 15.8% and 41.1%, respectively. In both soybean types, linoleic acid(18:2), oleic acid(1...
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