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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.10 no.2, 2003년, pp.192 - 199
장희순 (충남대학교 식품공학과) , 이상덕 (충남대학교 식품공학과) , 이기택 (충남대학교 식품공학과) , 오만진 (충남대학교 식품공학과)
To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and pr...
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