01052nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018500122300003000307545004700337545004300384653014900427700003600576700001900612773013300631856002000764900002000784900001800804KSI00012170220040126133458031204s1994    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc26(1)00a분리대두단백 두부의 제조를 위한 가열시간 및 혼합응고제의 영향=xEffect of heating time and mixed coagulants for prepared spi tofu/d김우정,e구경형  ap. 26-30:b삽도;c29 cm  a김우정, 세종대학교 식품공학과  a구경형, 한국식품개발연구원  a분리대두단백a두부a가열시간a혼합응고제aSoy protein isolateaTofuaCoagulantsaHeating timeaTextureaOrganoleptic properties1 a구경형,d1964-0KAC2017266331 a김우정4aut0 t한국식품과학회지.d韓國食品科學會.g26권 1호(1994년 2월), p. 26-30q26:1<26w(011001)KSE199508795,x0367-629340u3195464aKd00010aKu, Kyung-Hyung10aKim, Woo-Jung