Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu-Reference-Cited by-同舟云学术

Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu

Published:2011-06-07 Issue:13 Volume:59 Page:7368-7376
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Stanojevic Sladjana P.¹,Barac Miroljub B.¹,Pesic Mirjana B.¹,Vucelic-Radovic Biljana V.¹

Affiliation:

1. Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Post Office Box 14, 11081 Belgrade-Zemun, Serbia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2006672

Reference35 articles.

1. Calcium coagulation properties of hydrothermally processed soymilk

2. PREPARATION OF TOFU GEL BY HIGH-PRESSURE PROCESSING

3. Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-δ-lactone

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