NUTRITIONAL STUDIES ON SOYBEAN CURD PRODUCED BY CALCIUM SULFATE PRECIPITATION OF SOYBEAN MILK

被引：14

作者：

SCHRODER, DJ

ELLIOT, JI

JACKSON, H

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON,ALBERTA,CANADA

[2] UNIV ALBERTA,DEPT ANIM SCI,EDMONTON,ALBERTA,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02161.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1091 / 1092

页数：2

共 13 条

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VANBUREN, JP ;

STEINKRAUS, KH ;

RAWI, IE ;

HAND, DB .

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[2]

HACKLER LR, 1967, CEREAL CHEM, V44, P70

[3] A COMPARISON OF NUTRITIONAL VALUE OF PROTEIN FROM SEVERAL SOYBEAN FRACTIONS [J].

HACKLER, LR ;

VANBUREN, JP ;

STEINKRAUS, KH ;

HAND, DB .

JOURNAL OF NUTRITION, 1963, 80 (02) :205-&

[4]

KLOSE AA, 1948, FOOD TECHNOL-CHICAGO, V2, P201

[5]

LIENER IE, 1972, SOYBEANS CHEMISTRY T, V1

[6] PREPARATION AND EVALUATION OF SOYBEAN CURD WITH REDUCED BEANY FLAVOR [J].

SCHRODER, DJ ;

JACKSON, H .

JOURNAL OF FOOD SCIENCE, 1972, 37 (03) :450-&

[7] AUTOMATIC RECORDING APPARATUS FOR USE IN THE CHROMATOGRAPHY OF AMINO ACIDS [J].

SPACKMAN, DH ;

STEIN, WH ;

MOORE, S .

ANALYTICAL CHEMISTRY, 1958, 30 (07) :1190-1206

[8]

Torrie J.H, 1960, PRINCIPLES PROCEDURE

[9]

Wilkens W. F., 1967, FOOD TECHNOL, V21, P1630

[10]

[No title captured]

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