Defining just‐about‐right concentration for doenjang soup appealing to Korean consumers-Reference-Cited by-同舟云学术

Defining just‐about‐right concentration for doenjang soup appealing to Korean consumers

Published:2020-08-05 Issue:6 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Chon Seo‐yeong¹,Kim Mina K.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition and Fermented Food Research Center Jeonbuk National University Jeonju‐si Jeonbuk Republic of Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12603

Reference13 articles.

1. Physicochemical and Sensory Characteristics of Doenjang Made by Traditional Methods

2. Physicochemical and Sensory Characteristics of Doenjang Made with Various Concentrations of Salt Solution

3. Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup

4. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

5. Flavor components generated from thermally processed soybean paste (doenjang and soondoenjang) soups and characteristics of sensory evaluation;Joo K. J.;Korean Journal of Food Science and Technology,2004

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