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Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water |
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| Authors: | In-Beom Han Seung-Hyeon Cha Woo-Hyeon Park Sang-Beom Park Se-Lim Bak Eun Woo Jeong Seyoung Jung Tan Kyung Woo Hyeon Gyu Lee Tae Kyung Hyun Keum-Il Jang |
| Affiliation: | 1. Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea;2. Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea Contribution: Data curation, Formal analysis;3. Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, South Korea Contribution: Formal analysis;4. Department of Food and Nutrition, Hanyang University, Seoul, South Korea Contribution: Formal analysis;5. Department of Food and Nutrition, Hanyang University, Seoul, South Korea Contribution: Conceptualization, Methodology, Writing - original draft;6. Department of Industrial Plant Science and Technology, Chungbuk National University, Cheongju, South Korea Contribution: Conceptualization, Methodology, Writing - original draft, Writing - review & editing |
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