매생이 가루 첨가 두부의 이화학적 품질 특성
Physicochemical Quality Characteristics of Tofu Prepared with Mesangi(Capsosiphon Fulvescens) Powder
- Resource Type
- Article
- Source
- 한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci). Oct 30, 2008 24(5):691
- Subject
Mesangi tofu quality characteristics - Language
- Korean
- ISSN
- 2287-1780