Korean Journal of Agricultural Science (농업과학연구)
- Volume 30 Issue 2
- /
- Pages.148-153
- /
- 2003
- /
- 2466-2402(pISSN)
- /
- 2466-2410(eISSN)
Color and Chlorophyll of Blanched Vegetable Soybean by NaCl
열처리 시 소금첨가에 의한 풋콩의 색과 Chlorophyll 함량 변화
-
Song, Jae-Yeun
(Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
- Kim, Chul-Jai (Dept. of Food and Nutrition, College of Life Science, Sookmyung Women's University) ;
-
An, Gil-Hwan
(Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
- Published : 2003.12.31
Abstract
Vegetable soybeans were blanched at 80, 90 and
풋콩의 열처리 시 소금의 영향을 알아보기 위해 이전의 실험에서 비슷한 수치를 나타낸