Revisi per 28 Mei 2020 07.59 sunting Aans03 (bicara \| kontrib) Peninjau 3.222 suntingan Tidak ada ringkasan suntingan Tag: VisualEditor Suntingan perangkat seluler Suntingan peramban seluler Suntingan seluler lanjutan ← Revisi sebelumnya		Revisi per 28 Mei 2020 08.03 sunting balikkan Aans03 (bicara \| kontrib) Peninjau 3.222 suntingan Tidak ada ringkasan suntingan Tag: VisualEditor Suntingan perangkat seluler Suntingan peramban seluler Suntingan seluler lanjutan Revisi selanjutnya →
Baris 107: {{resep}} * {{citation\|last1=Anderson\|first1=J. W.\|last2=Johnstone\|first2=B.M.\|last3=Cook-Newell\|first3=M.E.\|journal=~~New~~Jurnal ~~England~~pengobatan ~~Journal of Medicine~~inggris\|volume=333\|issue=5\|title=~~Meta-Analysis of the Effects of Soy Protein Intake on Serum Lipids~~\|year=1995\|pages=276–282\|pmid=7596371\|doi=10.1056/NEJM199508033330502}} * {{citation\|editor1-last=Ang\|editor1-first=Catharina Y. W.\|editor2-first=KeShun\|editor2-last=Liu\|editor3-first=Yao-Wen\|editor3-last=Huang\|year=1999\|url=http://www.chipsbooks.com/asianfd.htm\|title=~~Asian~~Makanan ~~Foods~~[[asia]]: ~~Science~~[[Sains]] & ~~Technology~~[[Teknologi]]\|publisher=Technomic Publishing Co.\|place=[[Lancaster]], [[Pennsylvania]]}} * {{citation\|last=Berk\|first=Zeki\|year=1992\|title=Technology of production of edible flours and protein products from soybeans\|series=FAO agricultural services bulletin\|volume=97\|place=Rome\|publisher=Food and Agriculture Organization of the United Nations\|url=http://www.fao.org/docrep/t0532e/t0532e00.htm\|isbn=978-92-5-103118-6}}. * {{cite book\|url=https://books.google.com/books?id=vmGVBlF8088C&dq=isbn:0252033418\|title=The World of Soy\|last=Du Bois\|first=Christine M., Chee Beng Tan and Sidney Wilfred Mintz\|publisher=University of Illinois Press\|year=2008\|isbn=978-0-252-03341-4\|location=Urbana\|ref=harv}} Baris 119 ⟶ 120: * {{citation\|last1=Shurtleff\|first1=William\|first2=Akiko\|last2=Aoyagi\|year=1998\|title=The book of tofu: protein source of the future-- now!\|publisher=Ten Speed Press\|isbn=978-1-58008-013-2\|url=https://books.google.com/books?id=k7yx0OYDWFEC&pg=PA93#v=onepage}}. * Knopper, Melissa. (Jan 2002), ''The joy of soy'', The Rotarian, Vol. 180, No. 1, p. 16, {{ISSN\|0035-838X}} * {{citation\|title=Brain aging and midlife tofu consumption\|first7=D.\|pmid=10763906\|archive-date=23 July 2008\|archive-url=https://web.archive.org/web/20080723120819/http://www.jacn.org/cgi/content/full/19/2/242\|url=http://www.jacn.org/cgi/content/full/19/2/242\|pages=242–255\|issue=2\|volume=19\|date=April 1, 2000\|journal=Journal of the American College of Nutrition\|first8=W.\|last8=Markesbery\|last7=Davis\|last1=White\|first6=J.\|last6=Nelson\|first5=J.\|last5=Hardman\|first4=K.\|last4=Masaki\|first3=G. W.\|last3=Ross\|first2=H.\|last2=Petrovitch\|first1=L. R.\|doi=10.1080/07315724.2000.10718923}}.> ~~<br />~~ * [https://books.google.com/books?id=JTr-ouCbL2AC&pg=PA801&lpg=PA801&dq=dou+fu+contains+calcium&source=bl&ots=1011pbbfxj&sig=dJECMgrGhjwcZUNO6W-Y2t3VZ_c&hl=sv#v=onepage&q&f=false ''The Oxford companion to food'' Alan Davidson, Tom Jaine] * [https://www3.nhk.or.jp/nhkworld/en/ondemand/video/2024116/ "The Secrets of Tofu across Japan"], sebuah film dokumenter ber[[bahasa Inggris]] ½ jam dari lembaga penyiaran negara [[Jepang]] NHK World-Jepang menggambarkan produksi, penggunaan kuliner, dan makna budaya dari tahu. <br />{{Authority control}}

Tahu: Perbedaan antara revisi