Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans

Food Chemistry

Volumn 91, Issue 4, 2005, Pages 715-721

  Noh, E J ^a   Park, S Y ^b   Pak, J I ^c   Hong, S T ^d   Yun, S E ^a  

^a Chonbuk National University   (South Korea)

^b Mokpo National University   (South Korea)

^c Kangwon National University   (South Korea)

^d Howon University   (South Korea)

Author keywords

Freezing; Frozen soybeans; Sensory properties; Texture; Tofu

Indexed keywords

FAT; PROTEIN;

ARTICLE; FLAVOR; FOOD COAGULATION; FOOD FREEZING; FOOD PROCESSING; FOOD QUALITY; GELATINIZATION; SOYBEAN; SOYBEAN MILK;

GLYCINE MAX;

EID: 13244256926     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.050     Document Type: Article

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