|
KMID : 0665220060190010022
|
|
Korean Journal of Food and Nutrition
2006 Volume.19 No. 1 p.22 ~ p.27
|
|
|
A Study on the Soybean Curd(Tofu) made from Defatted Soybean Flour
|
|
Kim Jin-Hee
Woo Eun-Yeol
Kim Kang-Sung
Kim Myung-Hee
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
coagulant, glucono-δ-Lactone, soybean, tofu, yield
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|