@article {10.3844/ajassp.2013.1315.1324,
article_type = {journal},
title = {Antioxidant Capacity and Amino Acid Profiles of Egg Tofu},
author = {Murad, Maizura and Abdullah, Aminah and Mustapha, Wan Aida Wan},
volume = {10},
year = {2013},
month = {Sep},
pages = {1315-1324},
doi = {10.3844/ajassp.2013.1315.1324},
url = {https://thescipub.com/abstract/ajassp.2013.1315.1324},
abstract = {Tofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) was added in the egg tofu to act as a coagulating agent. Increased of soymilk at all ratios had significantly (p},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}