참고문헌
- 콩 단백질의 영양과 이용 김우정
- 농산가공학 김동연;양희천;김우정;이영춘;김성곤
- Ph.D. thesis, University of Illinois Gelation characteristics of Illinois soybean beverage base Yeh, S. W.
- Tofu and soymilk production-the book of Tofu(Ⅱ) Shurtleff, W.;Aouagi, A.
- 두류, 한국식품문헌총람(1) 권태완
- Nippon Shokuhin Kogyo Gakkaishi v.22 Studies on the preparing condition of soybean milk for Tofu making Hashizume, K.;Shirotori, M.;Nakamura, N.;Watanabe, T.
- Creal Foods World v.24 Tofu-relationships between texture and fine structure Saio, K.
- J. Food Sci. v.46 Studies on the yield and quality characteristic of Tofu Teai, S. J.;Lan, C. Y.;Kao, C. S.;Chen, S. C.
- J. Biochem. v.17 Coagulation condition in Tofu processing Wang, H. L.;Hasseltine, C. W.
- J. Food Sci. v.42 Extending shelf-life of fresh soybean curds by in-package microwave treatments Wu, M. T.;Salunkhe, D. K.
- J. Food Sci. v.43 Simple methods for extending the shelf-life of soy curd(Tofu) in tropical areas Pontecorvo, A. J.;Bourne, M. C.
- Cereal Chem. v.57 Soybean quality changes during model storage studies Saio, K.;Nikkuni, I.;Ando, Y.;Otsuru, M.;Terauchi, Y.;Kito, M.
- Nippon Shokuhing Kogyo Gakkaishi v.25 Deterioration of soybean during storage under high moisture and temperature Saio, K.;Arisaka, M.
- 한국식품영양과학회지 v.27 저장온도가 콩의 이화학적 특성에 미치는 영향 설민숙;이현자;육홍선
- Korean J. Food Sci. Technol. v.17 Some quality changes in soybean curd by addition of dried soymilk residue Shon, J. W.;Kim, W. J.
- Korean J. Food Sci. Technol. v.18 Prediction of firmness and strength of low-ester pectin gel from chemical composition Kim, W. J.;Smith, C. J. B.;Rao, V. N. M.
- Methods for sensory evaluation of food Larmond, E.
- J. Food Sci. Technol. v.18 Chemical composition and nutrition quality of Faba Bean(Vicia Faba L. Minor) based Tofu Zee, J. A.;Bouderau, A.;Bourgeois, M.;Breton, R.
- Korean J. Food Sci. Technol. v.22 Comparison of soybean varieties for yield, chemical and sensory properties of soybean curds Chang, C. I.;Lee, J. K.;Ku, K. H.;Kim, W. J.
- 한국콩연구회지 v.5 두부 제품에 있어서의 당면문제 - 성분규격과 유통구조를 중심으로 최규서
- Food Technol. v.14 Tofu from Japanese and United States soybean Smith, A. K.;Watanabe, T.;Nash, A. M.
- Creal Chem. v.60 Effect of soybean varieties on yield and quality of Tofu Wang, H. L.;Swain, E. W.;Kwolek, W. F.
- J. Food Sci. v.48 Preparation of high protein curd from field peas Egziabher, A. G.;Summer, A. K.