Health‐promoting effect of tofus prepared with mung bean and soybean
Author:
Affiliation:
1. Department of Food and Nutrition Kwangju Women's University Gwangju Korea
Funder
Kwangju Women`s University
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10469
Reference46 articles.
1. Effects of soy as tofu vs meat on lipoprotein concentrations
2. Overview of Dietary Flavonoids: Nomenclature, Occurrence and Intake
3. Antioxidant Determinations by the Use of a Stable Free Radical
4. Preparation of Bean Curds from Protein Fractions of Six Legumes
5. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu
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