Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase

LWT

Volumn 40, Issue 8, 2007, Pages 1403-1409

  Tang, Chuan He ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Microbial transglutaminase (MTGase); Soymilk; Thermal treatment; Tofu

Indexed keywords

CONCENTRATION (PROCESS); DIFFERENTIAL SCANNING CALORIMETRY; FOOD PRODUCTS; HEAT TREATMENT; MICROSTRUCTURE;

ENZYME CONCENTRATION; GEL HARDNESS; SOYMILK; THERMAL PRETREATMENT;

ENZYME KINETICS;

ANTHOZOA; GLYCINE MAX;

EID: 34248329577     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.09.006     Document Type: Article

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