Influence of processing parameters on the quality of soycurd (tofu)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0245-z.pdf
Reference30 articles.
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4. Cai TD, Chang KC (1997) Dry tofu characteristics affected by soymilk solid content and coagulation time. J Food Qual 20:391–402
5. Cai TD, Chang KC (1998) Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration. Food Res Int 31(4):289–295
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