Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder-Reference-Cited by-同舟云学术

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Physicochemical and Consumer Preference Characteristics of Tofu Incorporated with Pine Needle Powder

Published:2015-02-28 Issue:2 Volume:44 Page:296-301
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:

Son Byeong Gil,Kim Hyun Eun,Lee Jun Ho

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201509057413499.pdf

Reference35 articles.

1. Quality Characteristics of Mugwort-Tofu with Various Salts

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a Simultaneous Analysis Method for 3-Carene, Limonene, and Terpinolene in Health Functional Foods Pine Needle Distilled Concentrate;Journal of the Korean Society of Food Science and Nutrition;2024-04-30

2. Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder;Preventive Nutrition and Food Science;2015-06-30

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