Assessment of the acceptance of tofu-based products in the UK

Nutrition & Food Science

Volumn 98, Issue 2, 1998, Pages 84-86

  Bartlett, Suraya ^a   Hayes, George D ^a   Wong, Joseph H f ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Consumer behaviour; Diet; Health foods; Nutrition; Vegetarians

Indexed keywords

EID: 84986166676     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346659810201032     Document Type: Article

References (4)

1. Beddows, C.G. and Wong, J. (1987, “Optimisation of yield and properties of silken Tofu from soybeans. III. Coagulant concentration, mixing and filtration pressure”, International Journal of Food Science and Technology, Vol. 22, pp. 29-34.
2. McCance and Widdowson (1992, The Composition of Foods, Royal Society of Chemistry, Ministry of Agriculture, Fisheries and Food.
3. Schröder, D.J. and Jackson, H. (1972, “Preparation and evaluation of soybean curd with reduced beany flavour”, Journal of Food Science, Vol. 37, pp. 450-1.
4. Wilkins, W.F., Mattick, L.R. and Hand, D.B. (1967, “Effect of processing methods on the oxidative flavours of soybean milk”, Food Technology, Vol. 21, pp. 1630-3.