Article
뽕잎두부 제조 시 뽕잎 분말과 추출물의 최적첨가조건
한명륜1, 김애정2, 정건섭3, 이수정4, 김명환1,*
Optimization for Manufacturing Soybean Curd Adding Mulberry Leaf Powder and Extract
Myung-Ryun Han1, Ae-Jung Kim2, Kun-Sub Chung3, Soo-Jung Lee4, Myung-Hwan Kim1,*
1Department of Food Engineering, Dankook University
1Department of Food & Nutrition, Hyejeon College
2Department of Biological Resources & Technology, Yonsei University
3Department 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 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
