Effect of different coagulants on yield and quality of tofu from soymilk
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00217-006-0558-8.pdf
Reference29 articles.
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3. Cai TD, Chang KC, Shih MC, Hou HJ, Ji M (1997) Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Res Int 30(9):659–668
4. Cai TD, Chang KC (1998) Characteristic of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentrations. Food Res Int 31:289–295
5. Hou HJ, Chang KC, (2004) Storage conditions affect soybean color, chemical composition and tofu qualities. J Food Process Preserv 28:473–488
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