Quality and antioxidative activity of black soybean tofu as affected by bean cultivar

文化大學機構典藏 CCUR > 環境規劃暨生物資源學院 > 農學院 > 保健營養學系 > 期刊論文 > Item 987654321/2976

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题名:	Quality and antioxidative activity of black soybean tofu as affected by bean cultivar
作者:	Shih M.C. Yang K.T. Kuo S.J.
贡献者:	食營系
关键词:	black soybean tofu andoxidative activity
日期:	2002
上传时间:	2009-12-11 09:22:51 (UTC+8)
摘要:	Two black soybeans, green-cotyledon (T3) and yellow-cotyledon (T5), were compared for possible tofu manufacturing. The tofu made by T5 black soybean has a higher yield, a higher protein content, and a harder, smoother, and lighter surface. The antioxidative activity in the T5 black soybean tofu was similar to the T3 black soybean tofu. The T5 black soybean should be a better cultivar for tofu processing than the T3 black soybean.
關聯:	JOURNAL OF FOOD SCIENCE Volume: 67 Issue: 2 Pages: 480-484
显示于类别:	[保健營養學系 ] 期刊論文

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