Mechanism of the chemical composition changes of yuba prepared by a laboratory processing method

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3831-3836

  Chen, Yeming ^a   Yamaguchi, Shinsuke ^a   Ono, Tomotada ^a  

^a IWATE UNIVERSITY   (Japan)

Author keywords

Carbohydrate; Diffusion theory; Oil body; Protein; Soymilk; Yuba

Indexed keywords

CARBOHYDRATE; FAT; SOYBEAN OIL; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; METHODOLOGY; PARTICLE SIZE; SOLUBILITY; SOYBEAN; SOYBEAN MILK; SPECIES DIFFERENCE;

CARBOHYDRATES; FATS; FOOD HANDLING; HOT TEMPERATURE; PARTICLE SIZE; SOLUBILITY; SOY FOODS; SOY MILK; SOYBEAN OIL; SOYBEAN PROTEINS; SPECIES SPECIFICITY;

GLYCINE MAX;

EID: 66149147545     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8035269     Document Type: Article

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