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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.15 no.3, 2008년, pp.361 - 366
장세영 ((주)계명푸덱스) , 신경아 ((주)계명푸덱스) , 박난영 ((주)계명푸덱스) , 방광웅 (경북전문대학 식품가공조리과) , 김정훈 ((주)웅진식품중앙연구소) , 정용진 (계명대학교 식품가공학과)
This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy milk (WSM) and hydrolysates of whole soy milk (HWSM) revealed composition difference whether the bea...
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