Applied Biological Chemistry
- Volume 38 Issue 2
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- Pages.135-140
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Studies on the physical properties of soybean curd stored in the solution of different salt concentration
침지저장액에 따른 두부의 물성 변화에 관한 연구
- Jang, Won-Young (Department of Food Processing, Kyung Hee University) ;
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Shin, Dong-Hoon
(Department of Food Biotechnology, Korea University) ;
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Kim, Byung-Yong
(Department of Food Processing, Kyung Hee University)
- Published : 1995.04.29
Abstract
Changes in pH of the soaking solution and physical properties of the soybean curd during immersing in solution of different concentrations at different temperatures were determined. Compared with
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