Toward sustainable plant-based foods: Physicochemical and nutritional evaluation of hemp seed tofu-like gel prepared with various coagulants
- DOI
- 10.1016/j.foodres.2026.120885
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120885,
title = {Toward sustainable plant-based foods: Physicochemical and nutritional evaluation of hemp seed tofu-like gel prepared with various coagulants},
author = {Suh Hyuk Kim and So Yeong Park and Ju Hyun Min and Hye Jee Kang and Young Hoon Jung and Dong Hyun Kim},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120885},
url = {https://doi.org/10.1016/j.foodres.2026.120885}
}RIS
TY - JOUR TI - Toward sustainable plant-based foods: Physicochemical and nutritional evaluation of hemp seed tofu-like gel prepared with various coagulants AU - Suh Hyuk Kim AU - So Yeong Park AU - Ju Hyun Min AU - Hye Jee Kang AU - Young Hoon Jung AU - Dong Hyun Kim PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120885 UR - https://doi.org/10.1016/j.foodres.2026.120885 ER -
APA
Kim, S. H., Park, S. Y., Min, J. H., Kang, H. J., Jung, Y. H., & Kim, D. H. (2026). Toward sustainable plant-based foods: Physicochemical and nutritional evaluation of hemp seed tofu-like gel prepared with various coagulants. Food Research International. https://doi.org/10.1016/j.foodres.2026.120885
Source records
- crossref · retrieved 2026-11-04T09:07:42.567Z