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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-supp...
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| Veröffentlicht in: | Prev Nutr Food Sci |
|---|---|
| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Korean Society of Food Science and Nutrition
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5758101/ https://ncbi.nlm.nih.gov/pubmed/29333390 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.4.359 |
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