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KMID : 0380620060380020209
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 2 p.209 ~ p.214
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Engineering/Processing/Sensory Evaluation : Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon
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엄권용/Eom KY
차보숙/김동희/김우정/Cha BS/Kim DH/Kim WJ
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Abstract
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KEYWORD
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Ramyon, germinated soy flour, isoflavone, properties
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FullTexts / Linksout information
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Listed journal information
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