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Improved quiality of blanched vegetable soybeans [Glycine max (L.) Merrill] by NaCl
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Song, JY; Kim, CJ; An, GH
Article
Issue Date
2003
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.12, no.5, pp 578 - 580
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching
Song, JY; An, GH; Kim, CJ
Article
Issue Date
2003
Citation
FOOD CHEMISTRY, v.83, no.1, pp 69 - 74
Publisher
ELSEVIER SCI LTD
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An, GH
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Kim, Chul Jai
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Song, JY
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vegetable soybean
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blanching
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chlorophyll
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COLOR
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COOKING
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GREEN
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greenness
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hardness
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NaCl
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FOOD CHEMISTRY
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FOOD SCIENCE AND BIOTECHNOLOGY
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