Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
نویسندگان
چکیده
منابع مشابه
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-supplemented tofu was higher than that of the control tofu, and it increased as the concentration of LP ...
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ژورنال
عنوان ژورنال: Preventive Nutrition and Food Science
سال: 2017
ISSN: 2287-1098,2287-8602
DOI: 10.3746/pnf.2017.22.4.359