Rheological properties of full fat active soybean milk for manufacturing uncompressed tofu

유병승

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Rheological properties of full fat active soybean milk for manufacturing uncompressed tofu

Authors: 유병승

Issue Date: 3-Jun-2000

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/37094

Place: 대한민국
강원대,춘천

Conference Date: 2000-06-03

Conference Name: 2000년도 한국식품영양과학회 제47차 학술발표회

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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