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Volumn 77, Issue 1, 2012, Pages

Development of soy-based bread with acceptable sensory properties

Author keywords

Bread; Consumer acceptance; Soy

Indexed keywords

SOYBEAN PROTEIN; VEGETABLE PROTEIN;

EID: 84856032503     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02510.x     Document Type: Article
Times cited : (28)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.