Incorporation of soymilk lipid into soy protein coagulum by the addition of calcium chloride

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3215-3219

  Guo, S T ^a,b   Tsukamoto, C ^a   Takahasi, K ^c   Yagasaki, K ^d   Nan, Q X ^b   Ono, T ^a  

^a IWATE UNIVERSITY   (Japan)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^d Nagano Ctrl Agric Exp Station   (Japan)

Author keywords

Glycinin; Lipids; Soybean curd; Soymilk; conglycinin

Indexed keywords

GLYCINE MAX;

EID: 0036867171     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09568.x     Document Type: Article

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