Electrochemical coagulation of soybean protein; tofu (soybean curd) production by an electro-reaction

Food Science and Technology Research

Volumn 10, Issue 4, 2004, Pages 424-427

  Kamata, Yoshiro ^a   Yamaki, Michiko ^a   Onodera, Mio ^a  

^a MIYAGI UNIVERSITY OF EDUCATION   (Japan)

Author keywords

Coagulation; Electric treatment; Mutagenicity; Soybean; Soymilk; Tofu gel

Indexed keywords

GLYCINE MAX;

EID: 61849113180     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.10.424     Document Type: Article

References (12)

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