Assessment of soy genotype and processing method on quality of soybean tofu

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 13, 2011, Pages 7368-7376

  Stanojevic, Sladjana P ^a   Barac, Miroljub B ^a   Pesic, Mirjana B ^a   Vucelic Radovic, Biljana V ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

chymosin pepsin rennet; processing method; soybean genotypes; storage protein; tofu quality

Indexed keywords

CHYMOSIN-PEPSIN RENNET; PROCESSING METHOD; SOYBEAN GENOTYPES; STORAGE PROTEIN; TOFU QUALITY;

COAGULATION; HARDNESS; PILOT PLANTS; PROTEINS;

PROCESSING;

SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; FOOD HANDLING; GENETICS; GENOTYPE; METHODOLOGY; PLANT SEED; QUALITY CONTROL; SOYBEAN;

FOOD HANDLING; GENOTYPE; QUALITY CONTROL; SEEDS; SOY FOODS; SOYBEAN PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 79960047627     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2006672     Document Type: Article

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