Development of Brown Rice Tofu and Its Physicochemical and Sensory Characteristics-Reference-Cited by-同舟云学术

Development of Brown Rice Tofu and Its Physicochemical and Sensory Characteristics

Published:2021-10-15 Issue:10 Volume:68 Page:399-406
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Tamai Shihoko¹,Saito Masataka²,Nagai Takeshi³

Affiliation:

1. Faculty of Agriculture, Yamagata University

2. Undergraduate School of Nutrition Sciences, Kagawa Nutrition University

3. Graduate School of Agricultural Sciences, Yamagata University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/68/10/68_399/_pdf

Reference29 articles.

1. 1) Sato, E. (1998). Gomatofu (Sesame tofu). Journal of Cookery Science of Japan （Nippon Chori Kagaku Kaishi), 31, 172-177（佐藤恵美子．ごま豆腐，日本調理科学会誌）．

2. 2) Sato, E. (2001). Effects of different kind of sesame materials on the texture of Gomatofu (Sesame tofu). Journal of Cookery Science of Japan （Nippon Chori Kagaku Kaishi), 34, 45-50（佐藤恵美子．ゴマ豆腐のテクスチャーに及ぼすゴマ材料の種類の影響，日本調理科学会誌）．

3. 3) Sato, E., Ito, R., and Yamano, Y. (1999). Effects of ingredient ratio on sensory evaluation and texture of gomatofu. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 46, 285-292（佐藤恵美子，井藤龍平，山野善正．ゴマ豆腐のテクスチャーに影響する材料の配合割合と官能検査，日本食品科学工学会誌）．

4. 4) Sato, E., Ito, R., and Yamano, Y. (1999). Effects of preparing conditions on the texture of gomatofu. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 46, 367-375（佐藤恵美子，井藤龍平，山野善正．ゴマ豆腐のテクスチャーに及ぼす調製条件の影響，日本食品科学工学会誌）．

5. 5) Sato, E., Miki, E., Gohtani, S., and Yamano, Y. (1999). The effect of sesame contents on viscoelasticity and microstructure of gomatofu (sesame tofu). Journal of the Japanese Society for Food Science and Technology （Nippon Shokuhin Kagaku Kogaku Kaishi), 42, 871-877（佐藤恵美子，三木英三，合谷祥一，山野善正．胡麻豆腐の粘弾性と微細構造に及ぼす胡麻の添加量の影響，日本食品科学工学会誌）．

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1. Applicability of starches from various botanical sources as a substitute for <i>kudzu</i> flour in brown rice tofu production;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-11-15

2. Applicability of starches from various botanical sources as a substitute for kudzu flour in brown rice tofu production;J JPN SOC FOOD SCI;2022