Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water-Reference-Cited by-同舟云学术

Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

Published:2021-12-11 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Han In‐Beom¹^ORCID,Cha Seung‐Hyeon¹,Park Woo‐Hyeon¹,Park Sang‐Beom¹,Bak Se‐Lim¹,Jeong Eun Woo²,Jung Seyoung²,Woo Tan Kyung²,Lee Hyeon Gyu²,Hyun Tae Kyung³,Jang Keum‐Il¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology Chungbuk National University Cheongju South Korea

2. Department of Food and Nutrition Hanyang University Seoul South Korea

3. Department of Industrial Plant Science and Technology Chungbuk National University Cheongju South Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16232

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5. [2] Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration

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