Effect of soy protein subunit composition on tofu quality

Food Research International

Volumn 39, Issue 3, 2006, Pages 309-317

  Poysa, V ^a   Woodrow, L ^a   Yu, K ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Conglycinin; Glycinin; Protein subunits; Soybean; Tofu

Indexed keywords

COAGULATION; COMPOSITION; GELS; HARDNESS; TEXTURES;

Β-CONGLYCININ; GLYCININ; PROTEIN SUBUNITS; SOYBEAN; TOFU;

PROTEINS;

GLYCINE MAX;

EID: 28844500312     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.08.003     Document Type: Article

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