Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 6
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- Pages.707-716
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
The Characteristics of Quality and Storage of Tofu(Soybean Curd) according to the Concentration of Cuttlefish Ink
오징어 먹물 첨가량에 따른 두부의 품질 특성 및 저장성
- Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, catholic Sangji College) ;
- Park, Geum-Soon (Dept. of Food Science and Technology, Catholic University of Daegu)
- Published : 2006.12.28
Abstract
To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at