Quality Characteristics and Storage Improvement Studies of Rubus coreanus Added Soybean Curd

Han, Myung-Ryun; Kim, Myung-Hwan

doi:10.13050/foodengprog.2007.11.3.167

Food Eng. Prog. 2007; 11(3):167-174

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.3.167

Article

복분자 첨가 두부의 품질특성과 저장성향상 연구

한명륜¹, 김명환¹^,^*

Quality Characteristics and Storage Improvement Studies of Rubus coreanus Added Soybean Curd

Myung-Ryun Han¹, Myung-Hwan Kim¹^,^*

Author Information & Copyright ▼

¹단국대학교 식품공학과

¹Department of Food Engineering, Dankook University

^*Corresponding author: Myung-Hwan Kim, Professor, Department of Food Engineering, Dankook University, Cheonan 330714, Korea. Phone: +82-41-550-3563, Fax: +82-41-550-3566, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2007 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: Aug 31, 2007