Microbiological and chemical changes during the production of acidic whey, A traditional chinese tofu-coagulant

International Journal of Food Properties

Volumn 13, Issue 1, 2010, Pages 90-104

  Qiao, Zhihong ^a   Chen, Xiao Dong ^b   Cheng, Yongqiang ^a   Liu, Haijie ^a   Liu, Yaqiong ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b MONASH UNIVERSITY   (Australia)

Author keywords

Acidic whey; Acidic whey tofu; Chinese; Gel properties; Micro flora

Indexed keywords

AEROBIC BACTERIUM; BACTERIAL SPORE; CHEMICAL CHANGE; ENTEROBACTERIACEAE; GEL PROPERTIES; L-LACTIC ACID; LACTIC ACID BACTERIA; MESOPHILIC; PH VALUE; TOFU WHEY;

BACTERIA; BACTERIOLOGY; BODY FLUIDS; CARBOHYDRATES; COAGULATION; FERMENTATION; GELS; LABORATORIES; LACTIC ACID; ORGANIC ACIDS;

PH EFFECTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; FUNGI; GLYCINE MAX;

EID: 75449088793     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802180190     Document Type: Article

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