Property Analysis of Soybean Curd Produced by Automatic and Consecutive Processes

Kim, Hyun; Kim, Kyung Ah; Cha, Eun Jong; Han, Nam Soo

doi:10.13050/foodengprog.2005.9.4.303

Food Eng. Prog. 2005; 9(4):303-308

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.4.303

Article

무침지 자동연계공정으로 생산한 두부의 특성조사

김현¹, 김경아², 차은종², 한남수¹^,^*

Property Analysis of Soybean Curd Produced by Automatic and Consecutive Processes

Hyun Kim¹, Kyung Ah Kim², Eun Jong Cha², Nam Soo Han¹^,^*

Author Information & Copyright ▼

¹충북대학교 식품공학과 생물건강산업개발연구센터

²씨케이인터네셔널

¹Department of Food Science and Technology, Chungbuk National University, Reserach Center for Bioresource and Health

²CKInternational Co., Ltd.

^*Corresponding author: Nam Soo Han, Department of Food Science and Technology, Chungbuk National University 48 Gaeshin-dong, Cheongju, Chungbuk, 361-763, Korea. Phone: 043-261-2567, Fax: 043-261-2567, E-mail: namsoo@chungbuk.ac.k

ⓒ Copyright 2005 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: Nov 30, 2005