Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration
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Published:1998-05
Issue:4
Volume:31
Page:289-295
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Cai T.D,Chang K.C
Reference29 articles.
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3. Beddows, C. G. and Wong, J. (1987b) Optimization of yield and properties of silken tofu from soybean. II. Heat processing. International Journal of Food Science and Technology 22, 23–27.
4. Beddows, C. G. and Wong, J. (1987c) Optimization of yield and properties of silken tofu from soybean. III. Coagulant concentration, mixing and filtration pressure. International Journal of Food Science and Technology 22, 29–34.
5. Texture profile analysis;Bourne;Food Technology,1978
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