Influence of processing parameters on the quality of soycurd (tofu)

Journal of Food Science and Technology

Volumn 50, Issue 1, 2013, Pages 176-180

  Rekha, C R ^a   Vijayalakshmi, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Coagulation; Solid content; Texture; Tofu; Yield

Indexed keywords

HIGH QUALITY; MOULDING PARAMETERS; PRE-TREATMENT; PROCESSING PARAMETERS; SODIUM BICARBONATES; SOLID CONTENTS; TOFU; YIELD;

CARBONATES; MOLDING; TEXTURES;

COAGULATION;

GLYCINE MAX;

EID: 84870368737     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0245-z     Document Type: Article

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