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1 Bae, J.H., "physicochemical properties of onion powder added whet flour dough" 35 : 436-441, 2003
2 Park, J.S., "Volatile flavor components of soybean paste(doenjang) prepared from different types of strains" 26 : 255-260, 1994
3 Kim, Z.U., "Utilization of soymilk residue for wheat doenjang as koji" 32 : 362-366, 1989
4 Kim, Z.U., "Utilization of soymilk residue for wheat doenjang" 32 : 357-361, 1989
5 Kim, Z.U., "Utilization of soymilk residue for barley doenjang" 32 : 91-97, 1989
6 Yoon, I.S., "Studies on the changes of N-compounds during the fermentation process of the Korean doenjang" 9 : 131-137, 1977
7 Hull, M.E., "Studies on milk proteins, Ⅱ. Colorimetric determination of the partial hydrolysis of the proteins in milk" 30 : 881-884, 1974
8 Meilgaard, M., "Sensory evaluation Techniques" CRC Press, Inc 39-112, 1987
9 Kim, J.H., "Quality properties of soybean pastes made from meju with mold producing protease isolated from traditional meju" 49 : 7-14, 2006
10 Park, I.B., "Quality of soybean paste(doenjang) prepared with Lotus root powder" 34 : 519-523, 2005
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