대구한의대학교 향산도서관

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저널기사
Effect of soaking and cooking on selected soybean variety for preparation of fibrinolytic Douchi: / Luo, Yangchao,Li, Bo,Ji, Hong,Ji, Baoping,Ji, Fengdi,Chen, Gang,Tian, Fang / Association of Food Scientists and Technologists(India) / Journal of food science & technology / 2009 /
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