The effect of chitosan on the gel properties of tofu (soybean curd)

Journal of Food Engineering

Volumn 57, Issue 4, 2003, Pages 315-319

  Chang, K L B ^a   Lin, Y S ^a   Chen, R H ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

Author keywords

Chitosan; Curdling agent; Gel strength; Shelf life; Tofu

Indexed keywords

ACETIC ACID; CHITIN; GELS; PROTEINS;

CHITOSANS;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 0037402007     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00345-X     Document Type: Article

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