The localization of phytate in tofu curd formation and effects of phytate on tofu texture

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Ishiguro, T ^a   Ono, T ^a   Nakasato, K ^a  

^a IWATE UNIVERSITY   (Japan)

Author keywords

Breaking stress; Phytate; Soymilk; Texture; Tofu

Indexed keywords

PHYTIC ACID; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; PHYSICAL CHEMISTRY; SOYBEAN; SOYBEAN MILK;

CHEMISTRY, PHYSICAL; FOOD TECHNOLOGY; HUMANS; PHYTIC ACID; PLANT PROTEINS; SOY FOODS; SOY MILK; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 39749174934     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00620.x     Document Type: Article

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