Open AccessSensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat
Author(s) -
Hong-Soo Ryu,
Eunsoo Shin,
DaeHeung Jang
Publication year - 2009
Publication title -
hangug susan haghoi ji/han-guk susan gwahak hoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-8815
pISSN - 0374-8111
DOI - 10.5657/kfas.2009.42.3.190
Subject(s) - chewiness , food science , texture (cosmology) , ingredient , response surface methodology , water holding capacity , flavor , mathematics , chemistry , chromatography , computer science , artificial intelligence , image (mathematics)