Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Journal of Food Science and Technology

Volumn 52, Issue 5, 2015, Pages 2886-2893

  Murugkar, Dipika Agrahar ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

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

Indexed keywords

FOOD TECHNOLOGY; NUTRIENTS; TEXTURES;

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

PARTICLE SIZE;

GLYCINE MAX;

EID: 84939415073     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1320-z     Document Type: Article

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