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Influence of processing parameters on the quality of soycurd (tofu)
C. R. Rekha, G. Vijayalakshmi
Central Food Technological Research Institute Council of Scientific and Industrial Research
来源Journal of Food Science and Technology
年份2011
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生物医学Phytoestrogen effects and research
Food composition and properties · Proteins in Food Systems
参考文献 25
Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant
被引 123Bon Tong Lim, J.M. deMan, L. deMan · Journal of Food Science · 1990
Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation
被引 591Alina S. Szczesniak, MARGARET A. BRANDT, Herman H. Friedman · Journal of Food Science · 1963
Effect of carrageenan on yield and properties of tofu
被引 65A.A. Karim · Food Chemistry · 1999
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引用本文 72
Applications of ultrasound in analysis, processing and quality control of food: A review
被引 987Tarek S. Awad, H. Moharram, Omayama Shaltout · Food Research International · 2012
Beneficial Effects of Soybean-Derived Bioactive Peptides
被引 147Il-Sup Kim, Woong‐Suk Yang, Cheorl‐Ho Kim · International Journal of Molecular Sciences · 2021
Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review
被引 118Marina Mefleh, Antonella Pasqualone, Francesco Caponio · Journal of the Science of Food and Agriculture · 2021
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