Homogeneity and microstructure of tofu depends on 11S/7S globulin ratio in soymilk and coagulant concentration

Food Science and Technology Research

Volumn 15, Issue 3, 2009, Pages 265-274

  Onodera, Yuzuru ^a   Ono, Tomotada ^a   Nakasato, Katsuhiko ^a   Toda, Kyoko ^b  

^a IWATE UNIVERSITY   (Japan)

^b NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

Author keywords

Coagulant; Microstructure; SEM; Soymilk; Tofu

Indexed keywords

GLYCINE MAX;

EID: 67650912599     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.265     Document Type: Article

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