Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

Kyo Yeon Lee, M. Shafiur Rahman, Ah Na Kim, Khalid Gul, Sung Won Kang, Jiyeon Chun, William L. Kerr, Sung Gil Choi*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane'. Together they form a unique fingerprint.

Material Science

Agricultural and Biological Sciences

Food Science