Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 10 Issue 3
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- Pages.284-290
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- 1994
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Textural Characteristics and Microstructure of Soybean Curds Prepared with Different Coagulants
응고제를 달리하여 제조한 두부의 질감과 구조 특성
- Lee, Hun-Joo (Department of Food and Nutrition, Seoul National University) ;
- Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
- Published : 1994.08.01
Abstract
To prepare soybean curds, the concentration of
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