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Y. R. Lee, H. S. Chung, J. H. Seong, K. D. Moon, "Effect of different coagulants on quality of Tofu incorporated with persimmon fruit powder", Korean journal of food preservation, 18:678-683, 2011.
과학기술학회마을
DOI
ScienceOn
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H. J. Kim, S. H. Lee, M. R. Kim, Quality characteristics of spirulina Tofu prepared with different coagulants, J East Asian Soc Dietary Life, 20: 769-775, 2010.
과학기술학회마을
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D. H. Kim, K. S. Lee, "Effect of Coagulant on Storage of Packed Tofu", Korean Journal of the Food Science and Technology, 24:92-96, 1992.
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H. J. Lee, I. K. Hwang, "Textural Characteristics and Microstructure of Soybean Curds Prepared with Different Coagulants", Korean Journal of Food and Cookery Science, 10:284-290, 1994.
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K. H. Ku, W. J. Kim, "Effect of Heating Yime and Mixed Coagulants for Prepared SPI Tofu", Korean Journal of the Food Science and Technology, 26: 26-30, 1994.
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S. M. Lee, I. K. Hwang, "Texture Characteristics of Soybean Curds Prepared with Different Coagulants and Compositions of Soybean-Curd whey", Korean Journal of the Food Science and Technology, 13:78-85, 1997.
과학기술학회마을
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Sechujiro Inaoka, "Development Background and Technology Innovation about Emulsified Coagulant of Bittern 'MAGNESFINE'", Soybeans and Technology, Winter Issue, pp. 14-19, 2000.
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J. Y. Kim, J. H. Kim, J. K. Kim, K. D. Moon, "Quality Attributes of whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration", Korean Journal of the Food Science and Technology, 32: 402-409, 2000.
과학기술학회마을
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"Korea Food Additives Code", Korea Food & Drug Administration, pp. 1326-1327, 2008.
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