Composition and Properties of Bean Curd Made from Ontario Soybeans
- 1 January 1982
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 15 (4) , 273-276
- https://doi.org/10.1016/s0315-5463(82)72611-2
Abstract
No abstract availableFunding Information
- Ontario Ministry of Agriculture and Food and the Natural Sciences and Engineering Research Council of Canada
This 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
- Coagulation Properties of Soybean MilkCanadian Institute of Food Science and Technology Journal, 1975
- Composition of Ontario Soybeans and SoymilkCanadian Institute of Food Science and Technology Journal, 1975