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Calcium coagulation properties of hydrothermally processed soymilk

  • Published:2003-12 Issue:12 Volume:80 Page:1225-1229
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Wang C.12,Johnson L. A.13,Wilson L. A.1

Affiliation:

1. ; Department of Food Science and Human Nutrition, Center for Crops Utilization Research; Iowa State University; 50011-1061 Ames Iowa

2. ; Department of Nutrition, Food Science and Hospitality; South Dakota State University; 57007 Brookings SD

3. ; Center for Crops Utilization Research; Iowa State University; 1041 Food Sciences Bldg. 50011-1061 Ames IA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. Use of Calcium Salts for Soybean Curd Preparation;Lu;J. Food Sci.,1980

2. Soybeans

3. Soy Proteins for Foods Centering Around Soy Sauce and Tofu;Fukushima;J. Am. Oil Chem. Soc.,1981

4. Johnson , L.A. C.W. Deyoe W.J. Hoover Soymilk Process 1981

5. Studies on Processing, Functional Characteristics, and Nutritional Quality of Hydrothermal Extracts of Soybeans;Hung,1984
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