Studies on the Key Aroma Compounds in Soy Milk Made from Three Different Soybean Cultivars
Author:
Affiliation:
1. Analytical Laboratory, Functional Ingredient Department, Ogawa & Company Ltd., Chidori 15-7, 279-0032 Urayasu, Chiba, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202942h
Reference46 articles.
1. Cultivar differences in gelling characteristics of soybean glycinin
2. A Small Scale Method for the Production of Soymilk and Silken Tofu
3. Processing Effect on Soybean Storage Proteins and Their Relationship with Tofu Quality
4. Potential Improvement of Soymilk Gelation Properties by Using Soybeans with Modified Protein Subunit Compositions.
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