Effect of Concentration of Soybean Powder on the Rheological Properties and the Network Structure of Soybean Curd Prepared from Powdered Soybean
Author:
Affiliation:
1. School of Human Science and Environment, University of Hyogo
2. National Food Research Institute
3. Faculty of Education, Ehime University
4. Faculty of Human Life Science, Osaka City University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/54/4/54_4_143/_pdf
Reference10 articles.
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3. 24) Byun, M.W., Kang, I.J. and Mori, T., Properties of soya milk and tofu prepared γ-irradiated soya beans, J. Sci. Food Agric., 67, 477-483 (1995).
4. 25) Hirai, N., The Gel-elasticity of High Polymer, Bull. Inst. Chem. Res. Kyoto Univ., 33, 21-37 (1955).
5. 26) Nishinari, K. and Watase, M., Effect of Alkali Pretreatment on the rheological properties of concentrated agar-agar gels, Carbohydr. Polym., 3, 39-52 (1983).
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