Studies on the Characteristics of the Soybean Protein Cogaulating Enzyme from Microorganism and the Soy Cheese-Like Food (Curd) (미생물에서 얻어지는 대두단백응고효소의 성질 및 대두 치즈화 식품(커드)에 대한 연구)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.23 no.6
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- pp.973-979
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- 1994