Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd).

Jun, Joon-Young; Jung, Min-Jeong; Jeong, In-Hak; Kim, Gwang-Woo; Sim, Jae-Man; Nam, Si-Youl; Kim, Byoung-Mok.

Afiliação

Jun JY; Division of Strategic Food Research Korea Food Research Institute Gangneung Korea.
Jung MJ; Division of Strategic Food Research Korea Food Research Institute Gangneung Korea.
Jeong IH; Department of Marine Food Science and Technology Gangneung-Wonju National University Gangneung Korea.
Kim GW; Center of Marine Biotechnology Gangneung Science and Industry Promotion Agency Gangneung Korea.
Sim JM; Center of Marine Biotechnology Gangneung Science and Industry Promotion Agency Gangneung Korea.
Nam SY; Donglim Food Co. Ltd. Gangneung Korea.
Kim BM; Division of Strategic Food Research Korea Food Research Institute Gangneung Korea.

Food Sci Nutr ; 7(2): 547-553, 2019 Feb.

Article em En | MEDLINE | ID: mdl-30847133