Physicochemical characteristics of soft tofu formulated from selected soybean varieties

Journal of Food Quality

Volumn 25, Issue 4, 2002, Pages 289-303

  Khatib, K A ^a   Aramouni, F M ^a   Herald, T J ^a   Boyer, J E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM COMPOUNDS; COAGULATION; PH; PROTEINS; VISCOSITY;

PHYSIOCHEMICAL CHARACTERISTICS;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0036810191     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01026.x     Document Type: Article

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