THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFU-Reference-Cited by-同舟云学术

THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFU

Published:2010-02 Issue:1 Volume:33 Page:85-97
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

JAYASENA V.,KHU W.S.,NASAR-ABBAS S.M.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2009.00290.x/fullpdf

Reference33 articles.

1. Effect of carrageenan on yield and properties of tofu;ABD KARIM;Food Chem.,1999

2. ANONYMOUS. 2006. World lupin production, Food and Agriculture Organization of United Nations. http://faostat.fao.org/site/567/default.aspx (accessed February 20, 2008).

3. Texture, Viscosity, and Food

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