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THE EFFECT OF DIFFERENT VARIETIES OF SOYBEAN AND CALCIUM-ION CONCENTRATION ON THE QUALITY OF TOFU

被引：50
作者：
SKURRAY, G
CUNICH, J
CARTER, O
机构：
来源：
FOOD CHEMISTRY | 1980年 / 6卷 / 02期
关键词：
D O I：
10.1016/0308-8146(80)90024-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：89 / 95
页数：7
相关论文
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[5]   FOOD PROCESSING CHARACTERISTICS OF SOYBEAN-11S AND SOYBEAN-7S PROTEINS .I. EFFECT OF DIFFERENCE OF PROTEIN COMPONENTS AMONG SOYBEAN VARIETIES ON FORMATION OF TOFU-GEL [J].
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