Physicochemical and Consumer Acceptance of Tofu Supplemented with Licorice Powder
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DOI: 10.3746/pnf.2017.22.4.359
Abstract: To develop functionally and nutritionally improved tofu, the effects of partial (0.2~0.8%) replacement with licorice powder (LP) on the quality characteristics of tofu were investigated. The pH and turbidity values decreased upon addition of increasing… read more here.
Keywords: licorice powder; consumer acceptance; tofu;