Quality of Soybean Paste (Doenjang) Prepared with Sweet Tangle, Sea Mustard and Anchovy Powder-Reference-Cited by-同舟云学术

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Quality of Soybean Paste (Doenjang) Prepared with Sweet Tangle, Sea Mustard and Anchovy Powder

Published:2004-06-01 Issue:5 Volume:33 Page:875-879
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922367859.pdf

Reference18 articles.

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 비건 김치 발효 중 대사산물과 미생물 군집의 변화;Korean Journal of Food and Cookery Science;2023-06-30

2. Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes;Korean Journal of Food Preservation;2018-12-31

3. Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.);Korean Journal of Food Preservation;2017-02

4. Quality characteristics of dumpling shell with sea tangle powder;Korean Journal of Food Preservation;2015-04

5. Quality Characteristic of Wheat Doenjang according to Mixing Ratio of Meju;Korean Journal of Food Preservation;2013-04-30

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