NUTRITIONAL STUDIES ON SOYBEAN CURD PRODUCED BY CALCIUM SULFATE PRECIPITATION OF SOYBEAN MILK
- 1 September 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6) , 1091-1092
- https://doi.org/10.1111/j.1365-2621.1973.tb02161.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVORJournal of Food Science, 1972
- Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling RatsJournal of Food Science, 1965
- A Comparison of the Nutritional Value of Protein from Several Soybean FractionsJournal of Nutrition, 1963
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958