Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono-δ-lactone

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 585-591

  Chang, Yung Ho ^a   Su, Hui Jen ^a   Shiau, Sy Yu ^b  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

Author keywords

Black soybean; GDL; Gelation; Rheology; Soymilk; Texture; Touhua

Indexed keywords

EID: 61349111346     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.056     Document Type: Article

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