Sensorial and physical characteristics of bleached and lipoxygenase-free soybean milk and curd;Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase

Ciencia e Tecnologia de Alimentos

Volumn 27, Issue 3, 2007, Pages 643-648

  Ciabotti, Sueli ^a   Barcelos, Maria De Fátima Píccolo ^a   Pinheiro, Ana Carla Marques ^a   Clemente, Paulo Roberto ^a   Lima, Maria Aparecida Correa ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Appearance; Bleaching; Color; Flavor; Texture

Indexed keywords

GLYCINE MAX;

EID: 37449007096     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612007000300033     Document Type: Article

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