Tofu (Estonian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Tofu" in Estonian language version.

refsWebsite

Global rank Estonian rank

2wiley.com

222^nd place

147^th place

1cauldronfoods.co.uk

low place

1fao.org

318^th place

57^th place

1sciencedirect.com

149^th place

130^th place

1worldcat.org

5^th place

76^th place

1ift.org

low place

1chowhound.com

low place

1thrillist.com

2,531^st place

6,961^st place

1syracuse.com

2,013^th place

4,423^rd place

1thespruceeats.com

4,538^th place

2,761^st place

1seriouseats.com

4,252^nd place

5,590^th place

1medicalnewstoday.com

3,011^th place

854^th place

cauldronfoods.co.uk

"Advanced Tofu Techniques: Textures and Flavors". Cauldron Foods. 18. august 2017. Vaadatud 02.04.2020.

chowhound.com

"Make Your Own Tofu". Chowhound. 3. aprill 2008. Vaadatud 02.04.2020.

fao.org

Zeki Berk. "Technology of Production of Edible Flours and Protein Products From Soybeans". Vaadatud 02.04.2020.

ift.org

Tara McHugh (1. veebruar 2016). "How Tofu Is Processed". Institute of Food Technologists. Vaadatud 02.04.2020.

medicalnewstoday.com

Megan Ware (27. september 2017). "Everything You Need to Know About Tofu". Vaadatud 03.04.2020.

sciencedirect.com

Jinlong Li, Yongqiang Cheng, Eizo Tatsumi, Masayoshi,Saito, Lijun Yin (märts 2014). "The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu". Vaadatud 02.04.2020.{{netiviide}}: CS1 hooldus: mitu nime: autorite loend (link)

seriouseats.com

Kelly Bone (4. juuni 2014). "A Guide to Tofu Types and What to Do With Them". Vaadatud 03.04.2020.

syracuse.com

Emily Ho (28. aprill 2014). "Tofu varieties: What's the difference?". Vaadatud 02.04.2020.

thespruceeats.com

Jolinda Hackett (18. aprill 2019). "The Difference Between Silken and Regular Tofu". Vaadatud 02.04.2020.

thrillist.com

Kat Thompson (14. märts 2019). "The Definitive Guide to Tofu Styles". Vaadatud 02.04.2020.

wiley.com

onlinelibrary.wiley.com

H.J. Hou, K.C. Chang, M.C. Shih (20. juuli 2006). "Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method". Vaadatud 02.04.2020.{{netiviide}}: CS1 hooldus: mitu nime: autorite loend (link)
Shun-Tang Guo, Tomotada Ono (31. mai 2006). "The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono‐δ‐lactone or Calcium Sulfate". Vaadatud 02.04.2020.

worldcat.org

Bas J H Kuipers (2007). "Aggregation of peptides in soy protein isolate hydrolysates : the individual contributions of glycinin- and beta-conglycinin-derived peptides". Vaadatud 02.04.2020.