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The Effect of Emulsifier on the Characteristics of Defatted Soy Flour Bread
Author(s) -
최영심
Publication year - 2008
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2008.14.4.030
Subject(s) - soy flour , food science , soy protein , chemistry

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