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Food Engineering Progress
Korean Society for Food Engineering

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,*
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