Reducing weight loss of retorted soy protein tofu by using glucose- and microwave-pre-heating treatment

International Journal of Food Science and Technology

Volumn 36, Issue 4, 2001, Pages 387-392

  Kaye, Yee K ^a   Mat Easa, Azhar ^a   Ismail, Noryati ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

'Maillard network'; Maillard reaction; Protein solubility; Retorting

Indexed keywords

GLYCINE MAX;

EID: 0035649074     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00471.x     Document Type: Article

References (12)

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