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Effects of Coagulants on the Yield and Textural Properties of Soybean Curd (Tofu) Containing Garlic  

Park, Yeon-Joo (Department of Human Nutrition and Food Science, Chungwoon University)
Oh, Nam-Soon (Department of Food Science and Technology, and Food Science Research Institute, Kongju National University)
Han, Min-Su (Haechandle Foods Co., Ltd.)
Park, Min-Kyung (Department of Human Nutrition and Food Science, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Publication Information
Applied Biological Chemistry / v.47, no.3, 2004 , pp. 370-372 More about this Journal
Keywords
garlic tofu; coagulants; yield; textural properties;
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