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KMID : 0380620050370030443
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.443 ~ p.448
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Engineering/Processing/Sensory Evaluation : Isoflavone and Quality Improvement of Soymilk by using Germinated Soybean
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이혜연/Lee HY
김주숙/김영수/김우정/Kim JS/Kim YS/Kim WJ
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Abstract
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KEYWORD
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soymilk, germination, isoflavone, oligosaccharide, sensory property
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FullTexts / Linksout information
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Listed journal information
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