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Effect of the concentration method on the physicochemical and functional properties of a novel plant-based ingredient from the cooking water (aquasoya) of black soybeans (Glycine Max [L] Merr.)
- 제목
- Effect of the concentration method on the physicochemical and functional properties of a novel plant-based ingredient from the cooking water (aquasoya) of black soybeans (Glycine Max [L] Merr.)
- 저자
- 신원선
- 발행일
- 2021-07-09
- 학회명
- 2021 KoSFoST International Symposium and Annual Meeting
- 개최지
- 대전 컨벤션 센터