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

Kyo Yeon Lee, Md 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

9 Citations (Scopus)

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