해양심층수를 이용한 다시마 추출물의 두부응고제 특성

참고문헌 (14)

1. Baek, S.H, "Effect of sea tangles added in preparation of Tofu", 9, pp.529~535 (1996)
2. Chang, "I.C.L. and H.C. Murray. 1947. Biological value of protein and the mineral", pp.297~332
3. P.M, "The Science of Food. 3rd ed. Permon Press", pp.103~115
4. Im, Y.G, "Mineral contents of edible sea tangles collected from Gijang and Wando in Korea", 39, pp.16~22 (2006)
5. Inistry of Agriculture and Forestry, "Study on functional Tofu made with coagulant extracted from traditional herb sources", pp.1~193 (2005), Agricultural R & D Report
6. Jeon, M.K, "Quality characterstics of Tofu prepared with hubs", 22, pp.30~36 (2006)
7. Jung, D.H, "A study on the behavior of flexible riser for upwelling deep ocean water by a numerical method", 18, pp.15~22 (2004)
8. Lee, "H.J. and I.K. Hwang. 1994. Textural characteristics and microstructure of soybean curds prepared with different coagulants. J. Kor. Soc. Food Sci.", pp.284~288
9. Lu, "E. Carter and A. Chung. 1980. Use of calcium salts for soybean curd preparation. J. Food Sci.", pp.32~34
10. "S. and J. Fleurence. 1993. Sea tangle in food products", pp.107~107
11. Oh, H.E, "The development of tofu coagulant with marine resource", pp.1~31 (2002)
12. Park, "C.K. and I.K. Hwang. 1994. Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybean courd. J. Food Sci. Technol.", pp.355~358
13. Ruperz, P, "Mineral content of edible marine sea tangles", 79, pp.23~26 (2002)
14. Yoon, J.R, "Effect of sea water as a coagulant on the physical properties of Tofu", 7, pp.42~51 (1997)

관련 논문AI추천