agedashi tofu
Selected indexed studies
- Fermentation and the microbial community of Japanese koji and miso: A review. (J Food Sci, 2021) [PMID:34056716]
- Tofu products: A review of their raw materials, processing conditions, and packaging. (Compr Rev Food Sci Food Saf, 2020) [PMID:33337041]
- Research progress in tofu processing: From raw materials to processing conditions. (Crit Rev Food Sci Nutr, 2018) [PMID:27977295]
_Worker-drafted node — pending editorial review._
Connections
agedashi tofu helps
Sources
- Fermentation and the microbial community of Japanese koji and miso: A review. (2021) pubmed
- Tofu products: A review of their raw materials, processing conditions, and packaging. (2020) pubmed
- Tofu intake is inversely associated with risk of breast cancer: A meta-analysis of observational studies. (2020) pubmed
- Research progress in tofu processing: From raw materials to processing conditions. (2018) pubmed
- Tofu-Incorporated Hydrogels for Potential Bone Regeneration. (2020) pubmed
- Kori-tofu ameliorates obesity and steatotic liver disease through enhancing GLP-1 production in the ileum. (2026) pubmed
- Isolation and antioxidant activity of peptides from Chinese hairy tofu. (2024) pubmed
- Fermented soybean foods and diabetes. (2023) pubmed
- Soy-induced brain atrophy? (2003) pubmed
- Soy foods, isoflavones, and breast cancer. (2017) pubmed