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Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 이현규 | - |
| dc.contributor.author | 왕리화 | - |
| dc.date.accessioned | 2020-02-25T16:32:33Z | - |
| dc.date.available | 2020-02-25T16:32:33Z | - |
| dc.date.issued | 2015-02 | - |
| dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/129412 | - |
| dc.identifier.uri | http://hanyang.dcollection.net/common/orgView/200000425863 | en_US |
| dc.description.abstract | This study was to investigate the utilization of various berry juices (blueberry, blackberry, cranberry, and raspberry) as natural coagulants in tofu preparation, and compare the quality characteristics, shelf-life and antioxidants activity with control. | - |
| dc.publisher | 한양대학교 | - |
| dc.title | quality characteristics and antioxidant activities of tofu prepared with different berries as natural coagulants | - |
| dc.type | Theses | - |
| dc.contributor.googleauthor | 왕리화 | - |
| dc.sector.campus | S | - |
| dc.sector.daehak | 대학원 | - |
| dc.sector.department | 식품영양학과 | - |
| dc.description.degree | Master | - |
- Appears in Collections:
- GRADUATE SCHOOL[S](대학원) > FOOD & NUTRITION(식품영양학과) > Theses (Master)
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