The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07170.x/fullpdf
Reference25 articles.
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4. Incorporation of soymilk lipid into protein coagulum by addition of CaCl2;Guo;J Agric Food Chem,1999
5. Incorporation of soymilk lipid into protein coagulum by addition of calcium chloride;Guo;J Food Sci,2002
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