Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 1
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- Pages.33-35
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- 1973
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- 0367-6293(pISSN)
A Simple Technique for Inhibiting Production of Green, Beany Flavor in Soybeans
대두(大豆)의 날콩냄새 발생을 억제하는 간단한 방법
- Snyder, Harry E. (Food Technology Department, Iowa State Univ.)
- 해리이스나이더 (아이오와 주립대학교 식품공학과)
- Published : 1973.03.28
Abstract
If soybeans are presoaked, two minutes heating at
대두(大豆)를 침지(浸漬)후
Keywords