1 |
김진희. 2003(4). 우리 콩으로 만든 두부가 좋아요. 월간말(녹색소비자연대). pp 210-213
|
2 |
Baek SH, Kang KH, Choe SN. 1996. Effect of Seaweeds added in preparation of Tofu. J. KOR Soc. Food Sci.. Nutr., 9(4): 529-535
|
3 |
Im JG, Park IG, Kim SD. 2004. Quality Characteristics of Tofu Added with Basil Water Extracts. Korea J. Soc. Food Sci., 20(2): 144-150
|
4 |
Kim JM, Choi YB, Kim HT, Hwang HS, hwang HS. 1991. Effects of Egg - White Addition on the Quality of Soybean Curd. J. Korean Soc. Food Nutr., 20(4): 363-368
|
5 |
Kim JY. 2006. Quality and shelf-life of tofu coagulated by fruit juice of pomegranate. Catholic University of Daegu
|
6 |
Park YJ, Nam YR, Jeon BL, Oh NS, In MJ. 2003. Effects of Garlic Addition on Quality and Storage Characteristics of Soybean Curd (Tofu). J. korean SOC. Agric. Chem. Biotecnol 46(4): 329-332
|
7 |
Tajiri, T. 1993. Physical properties of tofu produce using cirtus fresh fruit and Ume-zu as coagulation agent. Nippon Chokuhin Kogyo GakKaishi 40: 814-823
DOI
ScienceOn
|
8 |
Holt, S. 1995. Nutriceutical and angiogenesis ; New thrapeutic horzons. Alternative & Complementary Therapy, 1: 243-247
DOI
|
9 |
Sato, E., Miki, E., Gohtani, S, Yamano, Y. 1995. The effect of preparation conditions on the physical properties and microstructure of Gomatofu. Cippon Shokuhin Kagaku Kaishi 42: 737-747
DOI
|
10 |
정현숙, 정외숙. 1997. 새로운 조리과학. 지구문화사, p 191
|
11 |
Jung GT, Ju IO, Choi JS, Hong JS. 2000. Preparation and Shelf - life of Soybean Curd Coagulated by Fruit Juice of Schizandra chinensis RUPRECHT(Omija) and Prunusmume (Maesil). Korean J. Food SCI. Technol, 32(5): 2087-1092
|
12 |
Jean MK, Kim MR. 2006. Studies on Storage Characteristics of Tofu with Herb. Korean. J. Food Cookery Sci., 22(3): 307-313
과학기술학회마을
|
13 |
Shim JJ, Seo JH, Soh HS, Yoo BS, Lee SP. 2003. Rheological Properties of Soymilk and Curd Prepared with Micronized Full - fat Soyflour J. Korean Soc. Food Nutr. 32(1): 75-81
DOI
|
14 |
Choi YO, Chung HS, Youn KS. 2000b. Effects of Various Concentration of Natural Materials on the Manufacturing of Soybean Curd. Korean J. Postharveat Sci. Technol, 7(3): 256-261
|
15 |
Lusas EW, Riaz MN. Soy protein products: processing and use. J. Nutr 25: 573 -580
|
16 |
홍문화 외 2명. 1995. 먹으면 치료되는 음식 672. 주부생활, p 314-15
|
17 |
Suk EJ, Kim DH, Lee SM, Yum CA. 1997. Effects on the Preparation and Preference of Haengbyung due to Addition of Apricot Juice J. Korean Soc. Food Nutr. 26(5): 833-843
|
18 |
Jung JY, Cho EJ. 2002. The effect of Green tea powder levels on Storage Characteristics of Tofu.. Korea J. Soc. Food Sci., 18(2): 129-135
|
19 |
Liz, K. 1997. Soybeans chemistry, technology and utilization. Chapman & Hall
|
20 |
Choi YO, Chung HS, Youn KS. 2000a. Effects of Coagulants on the Manufacturing of Soybean Curd Containing Natural Materials. Korean J. Postharveat Sci. Technol, 7(3): 249-255
|
21 |
한상배. 2005. 우리나라 두부류의 관리체계, 한국식품영양과학회지 춘계산업심포지움
|
22 |
Han BJ. 1998. The comparative study of curinary of tofu of the world. J. East Asian SOC. Dietary Life, 8(4): 536-553
|
23 |
Kang HY. 1997. Tofu Taste and Quality as Affected by Coagulants. Korea Soybean Digest, 14(2): 37-422
|
24 |
유태종. 1991. 식품보감. 서우, p 235
|
25 |
Lee MY, Kim SD. 2004. Shelf - life and Quality Characteristics of Tofu Coagulated by Calcium Lactate. J. Korean Soc. Food Sci.. Nutr., 33(2): 412-419
DOI
|
26 |
이용기. 1943. 조선무쌍신식요리제법. 영창서관
|
27 |
Kim KT, Lm JS, Kim SS. 1996. A Study of the Physical and Sensory Characteristics of Ginseng Soybean Curd Prepared with Various Coagulants. Korean J. Food Sci. Technol, 28(5): 965-969
|
28 |
Park GS, Kwon JH, Huh SM. 1999. Quality Characteristics of Salku-Pyun with Various Starches J. East Asian Soc. Dietary life 9(4): 452-459
|
29 |
이영덕. 1996. 한국 민족 대백과 대전II. 한국정신문화연구원, p 265
|
30 |
최석규. 1989. 두부제품에 있어서의 당면과제. 한국콩연구회지, 5(1): 1-9
|
31 |
Kim SS, Park MK, Oh NS, Kim DC. 2003. Studies on Quality Characteristics and Shelf-life of Chlorella Soybean Curd (Tofu). J. Korean Soc. Agric. Chem. Biotechnol., 46(1): 12-15
|
32 |
김철재. 1998. 두부의 가공과 이용. J. East Asian Soc. Dietary life 8(4): 508-535
|
33 |
Kim DH, Lim MS, Kim YO. 1996. Effect of Seaweeds Addition on the PhysicochemicalCharacteristics of Soybean Curd. J. Korean Soc. Food Sci. Nutr., 25(2): 249-254
|
34 |
정동효. 1999. 콩의 과학. 대광서림
|
35 |
Kim JS, Choi ML, Hel MS. 2003. Improvement on Storage Stability of Soybean Curd using Cuttle Bone Powder Treated with Acetic Acid. J. Korean Soc. Agric.Chem. Biotechnol., 46(3): 183-188
|