Effect of Boiling Treatment of Soymilk on the Composition, Yield, Texture and Sensory Properties of Tofu-Reference-Cited by-同舟云学术

Effect of Boiling Treatment of Soymilk on the Composition, Yield, Texture and Sensory Properties of Tofu

Published:1986-05 Issue:2 Volume:19 Page:53-56
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Elias E. Escueta,Malcolm C. Bourne,Lamartine F. Hood

Publisher

Elsevier BV

Subject

General Computer Science

Reference23 articles.

1. AOAC. 1975. Official Methods of Analysis of the Association of Official Analytical Chemists. Washington, D.C.

2. Studies on the gelation of soybean protein. Part V. On the effects of reducing agents, oxidizing agents and protein denaturates;Aoki;J. Agric. Chem. Soc. Jpn,1968

3. Studies on the gelation of soybean protein. Part IV: On the effect of heat denaturation;Aoki;J. Agric. Chem. Soc, Jpn,1969

4. Texture Profile of Ripening Pears;Bourne;J. Food Sci,1968

5. Gelation phenomena of soybean globulins I;Catsimpoolas;Protein-protein interactions, Cereal Chem,1970

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