마늘 첨가 두부 제조시 응고제가 물성에 미치는 영향 = Effects of Coagulants on the Yield and Textural Properties of Soybean Curd (Tofu) Containing Garlic

참고문헌 (Reference)

1 "Yield and quality of tofu as affected by soybean and soymilkcharacteristics" 1088-1092, 1990

2 "Yield and quality of tofu as affected by soybean and soymilkcharacteristics" gluco (gluco): 109-112, 1991

3 "The effect of green teapowder levels on storage characteristics of tofu" 18 : 129-135, 2002

4 "Textural characteristics ofsoybean-curds prepared with different coagulants andcompositions of soybean-curd whey" 13 : 78-85, 1997

5 "Textural characteristics andmicrostructure of soybean curds prepared with differentcoagulants" 284-290, 1994

6 "Studies on the storage of functional red soybean curd" 30 : 1115-1119, 2001

7 "Studies on quality characteristics andshelf-life of chlorella soybean curd" 46 : 12-15, 2003

8 "SPSS Program (Version 10.0)." -10, 2000

9 "Qualityattributes of whole soybean flour tofu affected by coagulantand theirs concentration" 32 : 402-409, 2000

10 "Preparation and shelf-life of soybean curd coagulated by fruitjuice of Schizandra chinensis RUPRECHT" 32 : 1087-1092, 2000

11 "Effects of garlic addition on quality and storagecharacteristics of soybean curd" 46 : 329-332, 2003

12 "Effect ofchitosan as a coagulant on shelf-life of tofu prepared incommercial-scale" 10 : 529-533, 2001

13 "A study of thephysical and sensory characteristics of ginseng soybean curdprepared with various coagulants" 28 : 965-969, 1996