Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 3 Issue 2
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- Pages.75-80
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- 1987
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Preparation of various soy cheese and their physicochemical and sensory characteristics
대두 Cheese의 제조와 그의 일반 성분 및 수응도에 관한 연구
- Yang, Kyung-Soon (Department of Foods and Nutrition, Yonsei University) ;
- Yoon, Sun (Department of Foods and Nutrition, Yonsei University)
- Published : 1987.12.01
Abstract
For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl
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