Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 8 Issue 2
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- Pages.117-122
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Development of Protein Foods and Their Rheological and Sensory Properties - Physicochemical Properties of Soy Milks and Tofu Milks (1) -
단백질 식품자원의 개발 및 그 물성적 특성과 관능평가 - 두유와 두부두유의 이화학적 특성 연구(제 1 보) -
- Hwang, In-Kyeong (Dept. of Food & Nutrition, Seoul National Univ.) ;
- Kim, Soo-Hee (Dept. of Food & Nutrition, Seoul National Univ.) ;
- Choi, Young-Rak (Dept. of Human Nutr. and Food Systmes, Univ. of Maryland)
- Published : 1992.05.01
Abstract
Tom coagulated with
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