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KMID : 0380620060380040483
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 4 p.483 ~ p.487
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Engineering/Processing/Sensory Evaluation : Functional Properties of Germinated Whole Soy Flour
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Lee Ho-Suk
Choi Hee- Sook
Kim Dong-Hee
Yoo Sang-Ho
Eom Kwon-Yong
Kim Woo-Jung
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Abstract
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KEYWORD
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soy flour, functional properties, germination
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FullTexts / Linksout information
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Listed journal information
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