Table 2.
The cor relation coefficients among the quality character istics of commercial soybean paste made by the Korean-Uzbekistanis.

	Protease activity (unit/g)	Aminotype nitrogen (mg%)	Amylase activity (unit/g)	Reducing sugar (%/g)
Protease activity (unit/g)	1.00
Aminotype nitrogen (mg%)	0.68*	1.00
Amylase activity (unit/g)	0.63*	0.34	1.00
Reducing sugar (%/g)	0.32	-0.29	0.06	1.00

Significantly different at P=0.05.