Quality Evaluation of Soybean Using Germination Percentage for Tofu Production
Author:
Affiliation:
1. Department of Information Machines and Interfaces, Faculty of Information Sciences, Hiroshima City University
Publisher
Japan Society for Food Engineering
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://www.jstage.jst.go.jp/article/jsfe2000/5/3/5_3_169/_pdf
Reference15 articles.
1. 1) K. Saio, I. Nikkumi, Y. Ando, M. Otsuru, Y. Terauchi, M. Kito; Soybean quality changes during model storage studies. Cereal Chem. 57 (2) , 77-82 (1980) .
2. 2) J. M. deMan, D. W. Stanley, V. Rasper; Composition of Ontario soybeans and soymilk. J. Inst. Can. Sci. Technol. Aiment. 8 (1) , 1-8 (1975) .
3. 3) R. Narayan, G. S. Chauhan, N. S. Verma; Changes in quality of soybean during storage. Part 2-Effect of soybean storage on the sensory qualities of the products made therefrom. Food Chemistry, 30, 181-190 (1988) .
4. 4) R. Thomas, J. M. deMan, L. deMan; Soymilk and tofu properties as influenced by soybean storage conditions. J. Am. Oil Chem. Soc., 66 (6) , 777-782 (1989) .
5. 5) H. D. Bhardwaj, A. S. Bhagsari, J. M. Joshi, M. Rangappa, M. S. S. Rao; Yield and quality of soymilk and tofu made from soybean genotypes grown at four locations. Crop Sci., 39, 401-405 (1999) .
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