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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...
Autores principales: | Lee, Jun Ho, Jung, Han San |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Society of Food Science and Nutrition
2017
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Materias: | |
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 |
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