Degradation characteristics of proteins in <Emphasis Type="Italic">cheonggukjang</Emphasis> (fermented unsalted soybean paste) prepared with various soybean cultivars
Food Science and Biotechnology, pp. 9-18, 2012.
cheonggukjang soybean cultivar amino-type nitrogen free amino acid protein degradation
In order to select the most ideal soybean cultivars for producing cheonggukjang, the protein degradation characteristics of cheonggukjangs prepared with 30 different soybean cultivars were compared. Cheonggukjang prepared with ‘Nampung’ (18.00±0.28%) and ‘Sohwang’ (17.91±0.63%) soybeans showed the highest contents of viscous substances. A...More
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