Quality Assessment of Soybean Curd Supplemented with Saltwort(Salicornia herbacea L.)
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Kim, Myung-Hee
(Department of Food service & Culinary Management, Kyonggi University)
Shin, Mi-Kyung (Department of Food & Culinary Art, Suwon Women's College) Hong, Geum-Ju (Department of Food service & Culinary Management, Kyonggi University) Kim, Kang-Sung (Department of Food service & Nutrition, Youngin University) Lee, Kyung-Ae (Department of Food service & Nutrition, Youngin University) |
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14 | Lee JT, An BJ. 2002. Detection of physical activity of Salicornia Herbacea. Korean J. Herbology. 17(2): 61-69. |
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16 | Min JG, Lee DS, Kim TJ, Park JH, Cho TY, Park DI. 2002. Chemical composition of Salicornia Herbacea L. Korean J. Food Sci. Nutr. 7(1):105-107 과학기술학회마을 DOI |
17 | Min YH, Kim JY, Park LY, Lee SH, Park GS. 2007. Physicochemical quality characteristics of tofu prepared with turmeric(Curcuma aromatica Salab.). Korean J Food Cookery Sci. 23(5):502-510 과학기술학회마을 |
18 | Park BH, Jeon ER. 2008. Quality characteristics of soybean curd prepared with the addition of yellow paprika juice. Korean J. Food Cookery Sci. 24(4):439-444 과학기술학회마을 |
19 | Park CK, Hwang IK. 1994. Effects of coagulant concentration and phytic Acid addition on the contents of Ca and P and rheological property of soybean Curd. Korean J. Food Sci. Technol. 26(4):355-358 |
20 | Park EJ, An SH, Park GS. 2006. Quality characteristics of cuttlefish inky tofu prepared with various coagulants. Korean J. Food Culture 21(6):653-660 과학기술학회마을 |
21 | Park KN, Park LY, Kim DG, Park GS, Lee SH. 2007. Effect of turmeric(Curcuma aromatica Salab.) on shelf life of tofu. Korean J. Food Preserv. 14(2):136-141 과학기술학회마을 |
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