Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients |
Shim, Jae-Jin
(Slaughtering and Wholesale Center Division, National Agricultural Cooperative Federation)
Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) |
1 |
Effects of heating temperature and time on textural properties of soy gel
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2 |
Influence of soybean variety and the methods for measuring soluble solids in soymilk
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DOI |
3 |
Isoflavone content in commercial soybean foods
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DOI ScienceOn |
4 |
Effect of heating time and mixed coagulants for prepared SPI tofu
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5 |
Tofu and soymilk production
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6 |
Endocrinological response to soy protein and fiber in mildl hypercholestrolemic men
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DOI ScienceOn |
7 |
Overview of proposed mechanisms for the hypocholesterolemic effects of soy
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8 |
Studies on the yields and quality characteristics of tofu
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DOI |
9 |
Lowering of serum cholesterol and triglycerides and modulation of divalent cations by dietary phytate
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10 |
Depression of plasma cholesterol in men by consumption of baked products containing soy protein
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11 |
The manufacture of the concentrated bean curd and the utilization of the bean-curd soup and the bean-curd cregs
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12 |
Effect of soybean variety on the yield and quality of Tofu
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13 |
Tofu-relationships between texture and fine structure
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14 |
Separation of tofu-residue (biji) into dietary fiber and protein fraction
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15 |
Effects of water addition ratio, stirring time and Ca salts on textural properties of soygel
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16 |
Optimized lactic acid fermentation of soybean curd esidue
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DOI ScienceOn |
17 |
Forces involved soy protein gelation: Effects of various reagents on the formation, hardness and solubility of heat induced gels made from 7S, 11S and soy isolate
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DOI |
18 |
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19 |
Quality attributes of whole soybean flour tofu affected by coagulant and theirs concentration
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20 |
Rheological properties of soymilk and curd prepared with micronized full-fat soyfluor
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DOI ScienceOn |
21 |
Gelation characteristics of whey proteins and B-lactoglobulin
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22 |
FSF tofu and soymilk manufacture using full fat active soy flour
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23 |
Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate
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DOI |
24 |
Effects of heating temperature and time on textural properties of soy gel
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25 |
Production, properties and some new applications of chitin and its derivatives
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DOI ScienceOn |
26 |
Anti-cancer activity of Lentinus edoeds and Pleurotus astretus
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27 |
Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate
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DOI |
28 |
Effect of thermal processing on soymilk
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