Changes in Ultrastructure of Tissues, Characteristics of Protein and Soybean Curd Yield with Increased Soaking Time during Soybean Curd Processing (대두(大豆)의 수침시간(水浸時間)에 따른 조직(組織)의 미세구조(微細構造), 단백질(蛋白質) 특성(特性) 및 두부수율(豆腐收率)의 변화(變化))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.14 no.4
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- pp.381-386
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- 1985