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Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle Powder
To develop functionally and nutritionally improved whole soybean curd (WSC), the effects of partial (0 ~ 4%) replacement with pine needle powder (PNP) on the quality characteristics of WSC were investigated. The moisture content and pH ranged from 76.96~77.80% (wet basis) and 6.69~6.74, respectively...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2015
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500519/ https://www.ncbi.nlm.nih.gov/pubmed/26176004 http://dx.doi.org/10.3746/pnf.2015.20.2.148 |