Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Toda, Kyoko ^a   Chiba, Kyoko ^b   Ono, Tomotada ^b  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^b IWATE UNIVERSITY   (Japan)

Author keywords

Basic 7S globulin; Calcium; Okara; Polysaccharide; Soymilk

Indexed keywords

CALCIUM; LIPID; MAGNESIUM; OKARA, GLYCINE MAX; POLYSACCHARIDE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; INFRARED SPECTROSCOPY; METHODOLOGY; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOYBEAN; SOYBEAN MILK; VISCOSITY;

CALCIUM; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HEAT; HYDROGEN-ION CONCENTRATION; LIPIDS; MAGNESIUM; PARTICLE SIZE; PLANT PROTEINS; POLYSACCHARIDES; SOY FOODS; SOY MILK; SOYBEAN PROTEINS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; VISCOSITY;

GLYCINE MAX;

EID: 33847772747     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00248.x     Document Type: Article

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