USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION
- 1 January 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (1) , 32-34
- https://doi.org/10.1111/j.1365-2621.1980.tb03864.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- EXTENDING SHELF‐LIFE OF FRESH SOYBEAN CURDS BY IN‐PACKAGE MICROWAVE TREATMENTSJournal of Food Science, 1977
- NUTRITIONAL STUDIES ON SOYBEAN CURD PRODUCED BY CALCIUM SULFATE PRECIPITATION OF SOYBEAN MILKJournal of Food Science, 1973