INFLUENCE OF SOYBEAN VARIETY AND THE METHOD OF PROCESSING IN TOFU MANUFACTURING - COMPARISON OF METHODS FOR MEASURING SOLUBLE SOLIDS IN SOYMILK

被引：13

作者：

JOHNSON, LD ^{[1
]}

WILSON, LA ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13707.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：202 / 204

页数：3

共 12 条

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SNYDER, HE .

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[2] SOYMILK - COMPARISON OF PROCESSING METHODS ON YIELDS AND COMPOSITION [J].

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SNYDER, HE .

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[3] USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION [J].

LU, JY ;

CARTER, E ;

CHUNG, RA .

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[4]

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[5]

SHURTLEFF W, 1979, BOOK TOFU, V2

[6] THE EFFECT OF DIFFERENT VARIETIES OF SOYBEAN AND CALCIUM-ION CONCENTRATION ON THE QUALITY OF TOFU [J].

SKURRAY, G ;

CUNICH, J ;

CARTER, O .

FOOD CHEMISTRY, 1980, 6 (02) :89-95

[7]

SMITH AK, 1960, FOOD TECHNOL-CHICAGO, V14, P332

[8] STUDIES ON THE YIELD AND QUALITY CHARACTERISTICS OF TOFU [J].

TSAI, SJ ;

LAN, CY ;

KAO, CS ;

CHEN, SC .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1734-&

[9]

WANG HL, 1982, PROCESS BIOCHEM, V17, P7

[10]

WATANABE T, 1964, RES STANDARDIZATION

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