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SCOPUS
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Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour
Shin, Woo-kyoung;
Kim, Wook
;
Kim, Yookyung
Article
Issue Date
2014
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.1, pp.43 - 48
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
1
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Author
Shin, Woo-kyoung
1
Kim, Yoo kyung
1
Subject
COLOR
1
low-fat soy flour
1
low-fat soymilk
1
PROTEIN
1
QUALITY
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REMOVAL
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SOYBEANS
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texture
1
Date Issued
2014
1
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Article
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English
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kci
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scie
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scopus
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