PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb02661.x/fullpdf
Reference10 articles.
Cited by 12 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. Optimization of yield and properties of silken tofu from soybeans.;International Journal of Food Science & Technology;2007-06-28
2. Assessment of the acceptance of tofu‐based products in the UK;Nutrition & Food Science;1998-04-01
3. Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant;Journal of Food Science;1990-07
4. Yield and quality of tofu made form soybeans and soy/peanut blends;Journal of the American Oil Chemists' Society;1990-06
5. Compositional and quality characteristics ofpaneer made from soya beans and buffalo milk under different heat treatments;Journal of the Science of Food and Agriculture;1989
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