1. Song HN, Jung KS. Quality characteristics and physiological activities of fermented soybean by lactic acid bacteria. Korean J. Food Sci. Technol. 38: 475–482 (2006)
2. Bin Md Yasir S, Sutton KH, Newberry MP, Andrews NR, Gerrard JA. The impact of transglutaminase on soy proteins and tofu texture. Food Chem. 104: 1491–1501 (2007)
3. Jung JY, Cho EJ. The effect of green tea powder levels on storage characteristics of tofu. Korean J. Food Cookery Sci. 18: 129–135 (2002)
4. Park YJ, Nam YL, Jeon BR, Oh NS, In MJ. Effect of garlic addition on quality and storage characteristics of soybean curd (tofu). J. Korean Soc. Agric. Chem. Biotechnol. 46: 329–332 (2003)
5. Bae EA, Kwon TW, Moon GS. Isoflavone contents and antioxidative effects of soybean curd and their byproducts. J. Korean Soc. Food Nutr. 26: 371–375 (1997)