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| Preparation and characterization of fine powdered whole soybean curd |
| Junghee Shin |
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Phys Act Nutr. 2015;19(4):297-302. Published online December 31, 2015 DOI: https://doi.org/10.5717/jenb.2015.15121804 |
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Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd Food Hydrocolloids. 2021;111:106383  Physicochemical properties of whole soybean curd prepared by microbial transglutaminase Food Science and Biotechnology. 2011;20(2):437-444 Fabrication of whole soybean curd using three soymilk preparation techniques LWT. 2019;104:91-99 PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR Journal of Food Science. 1972;37(3):450-451 Preparation of Fermented Soybean Curd using Stem Bromelain Journal of Food Science. 1984;49(1):312-313 USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION Journal of Food Science. 1980;45(1):32-34 Preparation Techniques For Structural Characterization of Powdered and Composite Materials MRS Proceedings. 1987;115: Characterization of physicochemical properties of fermented soybean curd residue by Morchella esculenta International Biodeterioration & Biodegradation. 2016;109:113-118 Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles Food Quality and Safety. 2020;4(1):41-50 WHP Guideline Food and Nutrition Bulletin. 1980;2(2):1-2 |
