Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice-Reference-Cited by-同舟云学术

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Quality and Antioxidant Properties of Tofu Coagulated with 'Tsugaru' Apple (Malus domestica Borkh) Juice

Published:2016-08-31 Issue:8 Volume:45 Page:1130-1137
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Dong-Ho,Hong Kyeong-Nam,Lim Yeo-Kyeong,Cha Seung-Hyeon,Ryu Ji-Eun,Cho Jin-Ho,Kim Dae-Il,Yoo Do-Il,Jang Keum-Il

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201625654348025.pdf

Reference26 articles.

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1. Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water;Journal of Food Processing and Preservation;2021-12-11

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