Development of Optimum Processing Conditions for Soybean Curd

Han, Myung-Ryun; Kim, Ae-Jung; Chung, Kun-Sub; Lee, Soo-Jung; Kim, Myung-Hwan

doi:10.13050/foodengprog.2006.10.1.66

Food Eng. Prog. 2006; 10(1):66-70

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.1.66

Article

두부제조공정의 최적화

한명륜¹, 김애정², 정건섭³, 이수정⁴, 김명환¹^,^*

Development of Optimum Processing Conditions for Soybean Curd

Myung-Ryun Han¹, Ae-Jung Kim², Kun-Sub Chung³, Soo-Jung Lee⁴, Myung-Hwan Kim¹^,^*

Author Information & Copyright ▼

¹단국대학교 식품공학과

²헤전대학 식품영양과

³연세대학교 생물자원공학과

⁴부천대학 식품영양과

¹Department of Food Engineering, Dankook University

²Department of Food & Nutrition, Hyejeon College

³Department of Biological Resources & Technology, Yonsei University

⁴Department of Food and Nutrition, Bucheon College

^*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea. Phone: +82-41-550-3563. Fax: +82-41-550-3566, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2006 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2006