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quality characteristics and antioxidant activities of tofu prepared with different berries as natural coagulants
- Title
- quality characteristics and antioxidant activities of tofu prepared with different berries as natural coagulants
- Author
- 왕리화
- Advisor(s)
- 이현규
- Issue Date
- 2015-02
- Publisher
- 한양대학교
- Degree
- Master
- Abstract
- This study was to investigate the utilization of various berry juices (blueberry, blackberry, cranberry, and raspberry) as natural coagulants in tofu preparation, and compare the quality characteristics, shelf-life and antioxidants activity with control.
- URI
- https://repository.hanyang.ac.kr/handle/20.500.11754/129412http://hanyang.dcollection.net/common/orgView/200000425863
- Appears in Collections:
- GRADUATE SCHOOL[S](대학원) > FOOD & NUTRITION(식품영양학과) > Theses (Master)
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