Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu-Reference-Cited by-同舟云学术

Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu

Published:2016-12 Issue:6 Volume:23 Page:832-838
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Min-Jeong,Shim Chang-Ki,Kim Yong-Ki,Hong Sung-Jun,Park Jong-Ho,Han Eun-Jung,Kim Seok-Cheol

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.6.832

Reference28 articles.

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2. Park KN Park LY Kim DG Park GS Lee SH 2007 Effect of turmeric (Curcuma aromatica Salab.) on shelf life of tofu. Korean J Food Preserv 14 136 141 10.3746/jkfn.2007.36.4.458

3. Kim JH Woo EY Kim KS Kim MH 2006 A study on the soybean curd (tofu) made from defatted soybean flour. Kor J Food Nutr 19 22 27 10.11002/kjfp.2011.18.6.961

4. Kweon MN Ryu HS Moon JH 1993 Nutritional evaluation of tofu containing dried soymilk residue (DSR)-1. Evaluation of protein quality. J Korean Soc Food Sci Nutr 22 255 261 10.1002/fsn3.274

5. Kang SH Lee YW Oh WT 1998 A study on characteristics of spoilage bacteria isolated from packed tofu. J Food Hyg Safety 13 383 387 10.3358/shokueishi.13.410

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