Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 1
- /
- Pages.31-36
- /
- 1994
- /
- 0367-6293(pISSN)
Effect of Water Addition and Heating on Textural Properties of Uncompressed SPI Tofu
비압착 분리대두단백 두부의 물리적 특성에 미치는 가수량과 가열조건의 영향
-
Ku, Kyung-Hyung
(Korea Food Research Institute) ;
- Kim, Dong-Won (Department of Food Science and Nutrition, Shinheung junior college) ;
- Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
- Published : 1994.02.01
Abstract
In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at
압착 과정이 없는 SPI 두부를 제조하기 위하여 수분 첨가량을 조사하기 위하여 균질화된 SPI분산액을