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Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods
Eun Ji Kim
, Hee Nam JungJournal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364
DOI:https://doi.org/10.7318/KJFC/2023.38.5.356
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Review of Literature on Food Preservation of the Early Joseon Dynasty
Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.28-54
DOI:https://doi.org/10.7318/KJFC/2020.35.1.28
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