Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans

Author:

Noh E.J.,Park S.Y.,Pak J.I.,Hong S.T.,Yun S.E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. A comparison of the viscoelastic properties of conventional and Maillard protein gels;Amstrong;Journal of Texture Study,1994

2. AOAC. (1995). Official methods of analysis. (16th ed.). Arlington, VA

3. Optimization of yield and properties of silken tofu from soybeans. II. Heat processing;Beddows;International Journal of Food Science Technology,1987

4. Characteristics of production-scale tofu as affected by soymilk coagulation method: Propeller blade size, mixing time and coagulant concentration;Cai;Food Research International,1998

5. Structural and textural change in kinu-tofu due to high-pressure-freezing;Fuchigami;Journal of Food Science,1997

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