KMID : 0380620000320020402
|
|
Korean Journal of Food Science and Technology 2000 Volume.32 No. 2 p.402 ~ p.409
|
|
Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|