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KMID : 0903520040470030370
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2004 Volume.47 No. 3 p.370 ~ p.372
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Effects of Coagulants on the Yield and Textural Properties of Soybean Curd (Tofu) Containing Garlic
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Park Yeon-Joo
Oh Nam-Soon
Han Min-Soo
Park Min-Kyung
In Man-Jin
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Abstract
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KEYWORD
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garlic tofu, coagulants, yield, textural properties
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