The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Guo, Shun Tang ^a   Ono, Tomotada ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b IWATE UNIVERSITY   (Japan)

Author keywords

Glycinin; Protein particles; Soybean curd; Soymilk; Tofu; conglycinin

Indexed keywords

GLYCINE MAX;

EID: 19444376562     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07170.x     Document Type: Article

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