Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effects of Coagulants on the Yield and Textural Properties of Soybean Curd (Tofu) Containing Garlic

마늘 첨가 두부 제조시 응고제가 물성에 미치는 영향

  • Park, Yeon-Joo (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, and Food Science Research Institute, Kongju National University) ;
  • Han, Min-Su (Haechandle Foods Co., Ltd.) ;
  • Park, Min-Kyung (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • 박연주 (청운대학교 식품영양학과) ;
  • 오남순 (공주대학교 식품공학과 및 식품과학연구소) ;
  • 한민수 ((주)해찬들 식품연구소) ;
  • 박민경 (청운대학교 식품영양학과) ;
  • 인만진 (청운대학교 식품영양학과)
  • Published : 2004.09.30
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References

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