Comparison of quality characteristics of soybean curd and whole soybean curd

Korean Journal of Food Science and Technology

Volumn 41, Issue 2, 2009, Pages 117-121

  Lee, Hyoung Jae ^a   Shin, Heung Chule ^a   Lee, You Seok ^b   Kim, Jin Young ^a   Moon, Young Hak ^c   Park, Keun Hyung ^a   Moon, Jae Hak ^a  

^a Chonnam National University   (South Korea)

^b Jeonnam Agricultural Research and Extension Service   (South Korea)

^c Osung Food Co Ltd   (South Korea)

Author keywords

Electron microscopic analysis; Hardness; Proximate composition; Vitamin; Whole soybean curd

Indexed keywords

GLYCINE MAX;

EID: 79959453306     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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