The use of W/O/W controlled-release coagulants to improve the quality of bittern-solidified tofu

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 627-635

  Li, Jinlong ^a   Cheng, Yongqiang ^a   Tatsumi, Eizo ^b   Saito, Masayoshi ^b   Yin, Lijun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Controlled release; Texture; Tofu gel; W O W emulsions; Water content; Yield

Indexed keywords

BOVINAE; GLYCINE MAX;

EID: 84886262005     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.08.002     Document Type: Article

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