한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권2호
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- Pages.192-198
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- 1990
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- 0367-6293(pISSN)
콩의 조리과정 중 텍스쳐, 고형물 및 단백질의 변화
Changes of Texture, Soluble Solids and Protein during Cooking of Soybeans
- Kim, Young-Ok (Department of Food Science and Technology, Chon-Nam National University) ;
- Jung, Hae-Ok (Dong-Ju Womens Junior College) ;
- Rhee, Chong-Ouk (Department of Food Science and Technology, Chon-Nam National University)
- 발행 : 1990.04.01
초록
콩(단엽콩, 광교,
Texture, losses of total solids and proteins o) soybeans were studied during cooking at