Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 5
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- Pages.683-687
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Enzymatic Solubilization of Thermally Treated Jujube Tissues
효소에 의한 열처리 생대추 조직의 수용화
- Choi, Jung-Sun (Korea Food Research Institute) ;
- Hwang, Jae-Kwan (Korea Food Research Institute) ;
-
Kim, Chong-Tai
(Korea Food Research Institute) ;
- Chung, Kang-Hyun (Department of Food Engineering, Seoul National Polytechnic University) ;
-
Lee, Dong-Sun
(Department of Food Engineering, Kyongnam University)
- 최정선 (한국식품개발연구원 산업화 연구부) ;
- 황재관 (한국식품개발연구원 산업화 연구부) ;
-
김종태
(한국식품개발연구원 산업화 연구부) ;
- 정강현 (서울산업대학교 식품공학과) ;
-
이동선
(경남대학교 식품공학과)
- Published : 1996.12.30
Abstract
Jujube paste was prepared by autoclaving the fresh jujube at 1.2 atm and
Keywords