EFFECT OF PRESSURE AND STORAGE TIME ON TEXTURE PROFILE PARAMETERS OF SOYBEAN CURD (TOFU)

Journal of Texture Studies

Volumn 19, Issue 2, 1988, Pages 137-142

  GANDHI, A P ^a   BOURNE, M C ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84981379378     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1988.tb00930.x     Document Type: Article

References (4)

1. Texture profile of ripening pears
2. Effect of sodium alkalis and salts on pH and flavor of soymilk
3. Computer‐assisted readout of data from texture profile analysis curves
4. Effect of boiling treatment of soymilk on the composition, yield, texture and sensory properties of tofu