Yield and quality of tofu made form soybeans and soy/peanut blends-Reference-Cited by-同舟云学术

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Yield and quality of tofu made form soybeans and soy/peanut blends

Published:1990-06 Issue:6 Volume:67 Page:381-387
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Lim Bon Tong¹²,deMan J. M.¹,deMan L.³

Affiliation:

1. ; Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada

2. Food Technology Division; Malaysian Agricultural Research and Development Institute; Serdang 43400 Malaysia

3. DeMan Food Technology Services Inc.; 58 Applewood Cres. Guelph Ontario N1H 6B5 Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

1. PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of processing on herbicide residues and metabolite formation during traditional Chinese tofu production;LWT;2020-09

2. Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour;Foods;2019-11-25

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