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KMID : 0665220060190030243
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 3 p.243 ~ p.253
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Functional Properties of Soybean Curd Whey Concentrate by Nanofiltration and Effects on Rheological Properties of Wheat Flour Dough
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Eom Sang-Mi
Kim You-Pung
Chang Eun-Jung
Kim Woo-Jung
Oh Hoon-Il
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Abstract
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KEYWORD
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soybean curd whey, nanofiltration, solubility, emulsifying activity, free amino acid, RVA
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