Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 3
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- Pages.261-265
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
The Activity and Characteristics of $\alpha$ -Amylase Present in Soy Milk and Jeungpyun Batters
증편 제조시 콩물과 반죽 내의 $\alpha$ -amylase활성 및 특성에 관한 연구
- Na, Han-Na (Department of Dietetics, Youngdong Sevrans Hospital) ;
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Yoon, Sun
(Department of Food and Nutrition, Yonsei University) ;
- Kim, Jung-Soo (Department of Food and Nutrition, Yonsei University) ;
- Kim, Bo-Young (Department of Food and Nutrition, Yonsei University)
- Published : 1998.08.01
Abstract
The activity and characteristics of
증편의 발효시 일어나는 이.화학적 성질의 변화는 발효 중 생성되는