Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 1
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- Pages.25-31
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Preparation of the Tofu Coagulant from Egg-shell and It's Use
난각으로부터 두부응고제 제조와 그 이용에 관하여
- Kim, Joong-Man (Dept. of Agricultural Chemistry, College of Agriculture Wonkwang University) ;
- Baek, Seung-Hwa (Dept. of Agricultural Chemistry, College of Agriculture Wonkwang University) ;
- Hwang, Ho-Sun (Dept. of Agricultural Chemistry, College of Agriculture Wonkwang University)
- Published : 1988.03.31
Abstract
The crude calcium acetate (CCA) was made from egg-shell and acetic acid to use the CCA as a coagulant for Tofu (soy bean curd). Amount of CCA.
난각과 초산용액으로부터 조 calcium acetate 하여 두부용 응고제로의 활용성을 검토한 것이다. 난각을
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