1 최구희, "홍삼 추출물을 첨가한 연두부의 저장 중 품질 및 항산화 특성" 한국식품영양과학회 39 (39): 414-420, 2010
2 황인국, "청양고추 착즙액을 첨가한 두부의 품질 특성" 한국식품영양과학회 40 (40): 999-1005, 2011
3 박어진, "응고제에 따른 오징어 먹물 두부의 품질 특성" 한국식생활문화학회 21 (21): 653-660, 2006
4 박금순, "응고제에 따른 강황 두부의 품질 특성" 동아시아식생활학회 17 (17): 547-553, 2007
5 최선영, "오미자 추출물을 첨가한 두부의 품질특성" 한국식품영양학회 21 (21): 43-50, 2008
6 송재형, "백년초 열매를 이용한 두부의 품질 특성 연구" 한국식품영양학회 24 (24): 12-16, 2011
7 오만진, "미세 전지 대두분말과 단백분해효소를 이용하여 제조한 연두부의 특성" 한국식품저장유통학회 10 (10): 192-199, 2003
8 Hou HJ, "Yield and textural properties of tofu as affected by the changes of phytate content during soybean storage" 68 : 1185-1191, 2003
9 Xu B, "Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing" 56 : 7165-7175, 2008
10 Shurtleff W, "Tofu and Soymilk Production: The Book of Tofu (Ⅱ)" Soyfoods Center, Lafayette 115-, 1996
1 최구희, "홍삼 추출물을 첨가한 연두부의 저장 중 품질 및 항산화 특성" 한국식품영양과학회 39 (39): 414-420, 2010
2 황인국, "청양고추 착즙액을 첨가한 두부의 품질 특성" 한국식품영양과학회 40 (40): 999-1005, 2011
3 박어진, "응고제에 따른 오징어 먹물 두부의 품질 특성" 한국식생활문화학회 21 (21): 653-660, 2006
4 박금순, "응고제에 따른 강황 두부의 품질 특성" 동아시아식생활학회 17 (17): 547-553, 2007
5 최선영, "오미자 추출물을 첨가한 두부의 품질특성" 한국식품영양학회 21 (21): 43-50, 2008
6 송재형, "백년초 열매를 이용한 두부의 품질 특성 연구" 한국식품영양학회 24 (24): 12-16, 2011
7 오만진, "미세 전지 대두분말과 단백분해효소를 이용하여 제조한 연두부의 특성" 한국식품저장유통학회 10 (10): 192-199, 2003
8 Hou HJ, "Yield and textural properties of tofu as affected by the changes of phytate content during soybean storage" 68 : 1185-1191, 2003
9 Xu B, "Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing" 56 : 7165-7175, 2008
10 Shurtleff W, "Tofu and Soymilk Production: The Book of Tofu (Ⅱ)" Soyfoods Center, Lafayette 115-, 1996
11 Lee SM, "Texture characteristics of soybean curds prepared with different coagulants and compositions of soybean-curd whey" 13 : 78-85, 1997
12 Lee HJ, "Textural characteristics and microstructure of soybean curds prepared with different coagulants" 10 : 284-290, 1994
13 Murekatete N, "Soft tofutype gels : Relationship between volatile compounds and sensory characteristics as affected by coagulants and raw materials" 11 : 307-321, 2015
14 Choi HR, "Screening of antimicrobial and antioxidative herb" 15 : 123-131, 2003
15 Kim JY, "Quality attributes of whole soybean flour tofu affected by coagulant and theirs concentration" 32 : 402-409, 2000
16 Shih MC, "Process optimization for soft tofu" 62 : 833-837, 1997
17 AOAC, "Official Methods of Analysis of AOAC International. 19th ed"
18 Ministry of Food and Drug Safety [MFDS], "Korean food standards codex"
19 Ministry of Food and Drug Safety [MFDS], "Korean Food Standards Codex"
20 Murekatete N, "Gelation behavior and rheological properties of saltor acid-induced soy proteins soft tofu-type gels" 45 : 62-73, 2014
21 Yang A, "Effects of soybean protein composition and processing conditions on silken tofu properties" 93 : 3065-3071, 2013
22 Tseng YC, "Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone" 90 : 511-516, 2009
23 Monma M, "Carotenoid components in soybean seeds varying with seed color and maturation stage" 58 : 926-930, 1994
24 Korea Agro-Fisheries & Food Trade Corporation Food Information Statistics System [aTFIS], "2019 Food information statistics system"
25 National Agricultural Products Quality Management Service [NAQS], "2016 Traditional food quality certification system"