Influence of Soybean Variety and the Method of Processing in Tofu Manufacturing: Comparison of Methods For Measuring Soluble Solids in Soymilk
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 202-204
- https://doi.org/10.1111/j.1365-2621.1984.tb13707.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Studies on the Yield and Quality Characteristics of TofuJournal of Food Science, 1981
- The effect of different varieties of soybean and calcium ion concentration on the quality of tofuFood Chemistry, 1980
- USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATIONJournal of Food Science, 1980
- LIPOXYGENASE DESTRUCTION IN WHOLE SOYBEANS BY COMBINATIONS OF HEATING AND SOAKING IN ETHANOLJournal of Food Science, 1979
- SOYMILK: A COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITIONJournal of Food Science, 1978