검정콩 종피 첨가 제조한 두부의 품질특성 = Quality Characteristics of Tofu Added with Black Soybean Hull Powder

참고문헌 (Reference)

1 Jung, "The effect of Green tea powder levels on Storage Characteristics of Tobu" 18 (18): 129-135, 2002

2 Hwang, "Studies on the storage of functional red soybean curd" 115-119, 2001

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4 AOAC, "Official Methods of Analysis Association of Official Analytical Chemists" 1995

5 Kim, "Induction of quinone reductase by soybean isoflavone" 5 : 70-76, 1996

6 Wu, "Formosanin an immunomodulator with antitumor activity" immu (immu): 777-782, 1990

7 Kim Y, "Extraction and separation of antocyanins in black soybean" 39 : 35-38, 1997

8 Park, "Effects of garlic addition on quality and storage characteristics of soybean curd" 46 : 329-332, 2003

9 Lee, "Effect of chitosan as a coagulant on shelf-life of tobu prepared in commercial-scale" 10 : 529-533, 2001

10 Kenney, "Cancer prevention by soy products J" 125 : 733-739, 1995

11 Sa, "Antioxidative activity and Chemical Characteristics from different Organs of small black soybean grown in the area of Jungsun" 35 (35): 309-315, 2003

12 Kim, "A study of the physical and sensory characteristics of ginseng soybean curd prepared with various coagulants" 28 : 965-969, 1996

13 Bae, "A study of the antioxidative activities of Korean soybeans" 26 : 203-208, 1997

14 Kim, "A Major Antioxidative Compound and Compatison of Antioxidative activities in black soybean" 37 (37): 73-77, 2005