Author:
Noh E.J.,Park S.Y.,Pak J.I.,Hong S.T.,Yun S.E.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference27 articles.
1. A comparison of the viscoelastic properties of conventional and Maillard protein gels;Amstrong;Journal of Texture Study,1994
2. AOAC. (1995). Official methods of analysis. (16th ed.). Arlington, VA
3. Optimization of yield and properties of silken tofu from soybeans. II. Heat processing;Beddows;International Journal of Food Science Technology,1987
4. Characteristics of production-scale tofu as affected by soymilk coagulation method: Propeller blade size, mixing time and coagulant concentration;Cai;Food Research International,1998
5. Structural and textural change in kinu-tofu due to high-pressure-freezing;Fuchigami;Journal of Food Science,1997
Cited by
71 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献