An interlaboratory test of a procedure to assess soybean quality for soymilk and tofu production

Food Research International

Volumn 34, Issue 8, 2001, Pages 669-677

  Mullin, W J ^a   Fregeau Reid, J A ^b   Butler, M ^b   Poysa, V ^a   Woodrow, L ^a   Jessop, D B ^a   Raymond, D ^b  

^a HARROW RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b OTTAWA RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Quality; Soybean; Soyfood; Soymilk; Tofu

Indexed keywords

CANADA; CHEMICAL AND PHYSICAL PROPERTIES; FOOD BIOTECHNOLOGY; FOOD PRODUCTION; PLANT VARIETY; SOYBEAN; SOYMILK;

EID: 0034903244     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00087-4     Document Type: Article

References (10)

1. Texture profile analysis
2. Composition and properties of soymilk and tofu made from Ontario light hilum soybeans
3. Yield and quality of tofu as affected by soybean and soymilk characteristics: Calcium sulfate coagulant
4. The effect of a glycinin subunit on tofu making
5. Yield and quality of tofu affected by soybean and soymilk characteristics: Glucono-delta-lactone coagulant