A Comparison of Various Coagulants in Tofu-Forming Properties
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Reference21 articles.
1. Studies on Coagulation Process of Soymilk in Tofu and Kori-tofu Manufacture Part 2. Relationship between the "Point of Critical Concentration of Coagulant" in Electric Conductivity Measurement and the Optimum Coagulating Conditions in Tofu Processing.
2. Studies on Cogulation Process of Soymilk in Tofu and Kori-tofu Manufacture. Part III. Measurement of Coagulation Process of Soymilk by a Rotational Viscosimeter (Viscograph).
3. Studies on the Process of Produced and Quality of Tofu Part I. Physical Properties of Tofu Produced Using Citrus Fresh Fruit Juice and Ume-zu as Coagulation Agent.
4. Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Glucono-delta-lactone Coagulant
5. Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)
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4. Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone;Rheology of Biological Soft Matter;2016-11-17
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