한국지역사회생활과학회지 (The Korean Journal of Community Living Science)
- 제14권2호
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- Pages.63-70
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- 2003
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- 1229-8565(pISSN)
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- 2287-5190(eISSN)
뽕잎 첨가수준에 따른 두부의 관능평가 및 일반성분분석에 관한 연구
A Study on the Changes of Physicochemical Characteristics of Soybeans Curd with Cow's Milk According to the Adding Levels of Mulberry Leaf Powder
초록
In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and