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이교철,신총식,김순호 건국대학교 1977 建農學報 Vol.8 No.1
This experiment was carried out to know the digestibility of soybean-curd when treated with different thickness, frying temperature and amount of salt. The result, were as follows ; 1.Digestibility was the frying temperature was maintained at 150℃ than that lower or higher. 2.Digestibility was the best when the thickness of soybean-curd was 5mm rather than 10mm or 15mm. 3.Digestibility was the test when salt was added at rate of 10 ratter than 5% or 10%.