توفو (Arabic Wikipedia)

Analysis of information sources in references of the Wikipedia article "توفو" in Arabic language version.

refsWebsite
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1st place
1st place
145th place
2,822nd place

books.google.com

  • "The World of Soy". University of Illinois Press. 2008.

doi.org

  • Liu، Zhi-Sheng؛ Chang، Sam K. C؛ Li، Li-Te؛ Tatsumi، Eizo (1 يناير 2004). "Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties". Food Research International. ج. 37 ع. 8: 815–822. DOI:10.1016/j.foodres.2004.04.004.
  • Nagano، Takao؛ Tokita، Masayuki (1 أكتوبر 2011). "Viscoelastic properties and microstructures of 11S globulin and soybean protein isolate gels: Magnesium chloride-induced gels". Food Hydrocolloids. ج. 25 ع. 7: 1647–1654. DOI:10.1016/j.foodhyd.2011.03.001.
  • Hou, H.j.; Chang, K.c.; Shih, M.c. (1 Jul 1997). "Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method". Journal of Food Science (بالإنجليزية). 62 (4): 824–827. DOI:10.1111/j.1365-2621.1997.tb15464.x. ISSN:1750-3841.

nhk.or.jp

www3.nhk.or.jp

web.archive.org

wikidata.org

  • "The World of Soy". University of Illinois Press. 2008.

worldcat.org

  • Hou, H.j.; Chang, K.c.; Shih, M.c. (1 Jul 1997). "Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method". Journal of Food Science (بالإنجليزية). 62 (4): 824–827. DOI:10.1111/j.1365-2621.1997.tb15464.x. ISSN:1750-3841.