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2 이기동, "해양 심층수 및 염을 이용한 식빵의 품질 특성" 한국식품저장유통학회 10 (10): 326-332, 2003
3 김성숙, "클로렐라를 첨가하여 제조한 두부의 품질특성과 저장성" 한국응용생명화학회 46 (46): 12-15, 2003
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6 정지영, "녹차가루 첨가 두부의 저장 특성" 한국식품조리과학회 18 (18): 129-135, 2002
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1 김미라, "허브를 첨가하여 제조한 두부의 품질 특성" 한국식품조리과학회 22 (22): 30-36, 2006
2 이기동, "해양 심층수 및 염을 이용한 식빵의 품질 특성" 한국식품저장유통학회 10 (10): 326-332, 2003
3 김성숙, "클로렐라를 첨가하여 제조한 두부의 품질특성과 저장성" 한국응용생명화학회 46 (46): 12-15, 2003
4 이명예, "젖산칼슘을 응고제로 한 두부의 품질특성과 저장성" 한국식품영양과학회지 33 (33): 412-419, 2004
5 김진수, "유기산처리 갑오징어갑 분말을 이용한 두부의 제조 및 특성" 한국응용생명화학회 46 (46): 101-106, 2003
6 정지영, "녹차가루 첨가 두부의 저장 특성" 한국식품조리과학회 18 (18): 129-135, 2002
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9 Kang, H.Y, "Tofu taste and quality as affected by coagulants" 14 : 37-42, 1997
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