Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder

To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on the quality characteristics of tofu were investigated. The pH and turbidity values decreased upon addition of increasing amounts of LP (P<0.05). The yield of LP-supp...

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Detalles Bibliográficos
Autores principales: Lee, Jun Ho, Jung, Han San
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758101/
https://www.ncbi.nlm.nih.gov/pubmed/29333390
http://dx.doi.org/10.3746/pnf.2017.22.4.359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758101/
https://www.ncbi.nlm.nih.gov/pubmed/29333390
http://dx.doi.org/10.3746/pnf.2017.22.4.359

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