Quality and functional characteristics of tofu prepared rapidly from soybeans dried after soaking in water

Han, IB; Cha, SH; Park, WH; Park, SB; Bak, SL; Jeong, EW; Jung, S; Woo, TK; Lee, HG; Hyun, TK; Jang, KI

Jang, KI (通讯作者)，Chungbuk Natl Univ, Dept Food Sci & Biotechnol, Cheongju 28644, South Korea.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022; 46 (2):

Abstract

In this study, Soybeans dried after soaking (SDSs) were prepared for rapid tofu production, and quality and functional characteristics of SDS-tofu wer......

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