Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey-Reference-Cited by-同舟云学术

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Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey

Published:2003-09-13 Issue:21 Volume:51 Page:6211-6216
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kao Fuh-Juin¹,Su Nan-Wei¹,Lee Min-Hsiung¹

Affiliation:

1. Graduate Institute of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0342021

Reference35 articles.

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