Changes of Astringent Sensation of Soy Milk during Tofu Curd Formation
Author:
Affiliation:
1. Department of Agro-bioscience, Faculty of Agriculture, Iwate University, Ueda 3-18-8, Morioka 020-8550, Japan, and Institute of Tohoku Food Factor Science, 202 Tamagawa, Hamada, Aomori 030-0843, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0491557
Reference16 articles.
1. ILLINOIS PROCESS FOR PREPARATION OF SOYMILK
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3. Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour
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