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Author: Chan-Ick Cheigh

1 Articles are founded.

Quality characteristics of white (Baktae) and black (Seoritae) soybean curds coagulated by Omija extract
오미자 추출액을 응고제로 이용한 백태 및 서리태 두부의 품질특성
Korean J Food Preserv 2016;23(1):42-48.
https://doi.org/10.11002/kjfp.2016.23.1.42
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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