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Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented

Seon-Young Jeon1, Yun-Mi Lee1, Sang Sook Kim2

  • 11Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 Republic of Korea.

Food Science and Biotechnology
|January 25, 2020
PubMed

Keywords:
Acid-hydrolyzed vegetable proteinConsumer acceptabilityDoenjang soupEnzyme-hydrolyzed vegetable proteinFlavor enhancer

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