탈지 대두분을 이용하여 제조한 두부의 품질 특성에 영향을 미치는 인자 = A Study on the Soybean Curd(Tofu) made from Defatted Soybean Flour

참고문헌 (Reference)

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2 "Tofu qualities as influenced by soybeans storage temperatures" 27 : 833-839, 1998

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4 "Studies on the yield and quality characteristics of tofu" 1734-1737, 1981

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6 "Relation of nutrients in commercially prepared soybean curd" 261-265, 1952

7 "Nutritional adequacy and beneficial effects of soy formula" 18 : 10-25, 2001

8 "Microbiological quality of commercial tofu" 177-181, 1984

9 "K Tofu relationships between texture and fine structure" 24 : 342-354, 1979

10 "Inhibition of undesirable gas production in tofu" 1600-1603, 1991

11 "Indirect methods as criteria of spoilage in tofu" 273-279, 1977

12 "Effects of Oil and Sugar on SPI - Tofu characteristics under model system" 90-97, 1994

13 "Effect of coagulant and additives on qualities of soybean curd tofu" 203-21, 1989

14 "Effect of acetylation on turbidity of glycinin" 39 : 1578-1582, 1991

15 "Development of low allergenic soybean protein" 39 : 76-86, 1996

16 "Comparison of soybean varieties for yield chemical and sensory properties of soybean curd" 439-444, 1990

17 "Chemical composition and nutrition quality of faba bean based tofu" 1772-1774, 1988

18 "CW Coagulation condition in tofu processing" 17 : 7-12, 1982