Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Journal of Food Science and Technology

Volumn 51, Issue 5, 2014, Pages 915-921

  Murugkar, D Agrahar ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Nutrients; Organoleptic quality; Phytic acid; Soymilk; Sprouting; Texture; Tofu; Trypsin inhibitor

Indexed keywords

NUTRIENTS; PRODUCT DEVELOPMENT; TEXTURES;

ORGANOLEPTIC QUALITY; PHYTIC ACIDS; SOY MILK; SPROUTING; TOFU; TRYPSIN INHIBITOR;

PROTEINS;

GLYCINE MAX;

EID: 84900497682     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0576-9     Document Type: Article

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