Seed Protein Content and Consistency of Tofu Prepared with Different Magnesium Chloride Concentrations in Six Japanese Soybean Varieties
Author:
Affiliation:
1. National Institute of Crop Science
2. The United Graduate School of Agricultural Sciences, Iwate University
Publisher
Japanese Society of Breeding
Subject
Plant Science,Genetics,Agronomy and Crop Science
Link
http://www.jstage.jst.go.jp/article/jsbbs/53/3/53_3_217/_pdf
Reference32 articles.
1. Effects of removing seed coat and hypocotyl and squeezing without heating on the quality of Tofu.
2. Effect of squeezing temperature on quality of soymilk.
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