01172nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245015100122300003200273545004700305545005000352545005000402653012500452700005300577700004800630700001400678773013600692856002000828900001800848900002000866900002000886KSI00012228920040125133608031204s1995    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc27(3)00a제조조건에 따른 두부의 물성연구=xRheological studies of the tofu upon the processing conditions/d김명환,e김병용,e김학정  ap. 324-328:b삽도;c29 cm  a김명환, 단국대학교 식품공학과  a김병용, 경희대학교 식품가공학과  a김학정, 경희대학교 식품가공학과  a제조조건a두부a물성연구aRheologicalaTofuaUponaConditionsaSoybean curdaFailure stressaStress-relaxation1 a김명환,g金明煥,d1956-0KAC2018239044aut1 a김병용,g金炳龍,d1956-0KAC2013264311 a김학정0 t한국식품과학회지.d韓國食品科學會.g27권 3호(1995년 6월), p. 324-328q27:3<324w(011001)KSE199508795,x0367-629340u3195689aKd00010aKim, Hag Jung10aKIM, BYUNG YONG10aKim, Myung Hwan