Stability of soybean seed composition and its effect on soymilk and tofu yield and quality

By Poysa V.   Woodrow L.  

Food Research International, Vol. 35, Iss. 4, 2002-01 ,pp. : 337-345

Elsevier

Access to resources Recommend Favorite

Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties

By Cai T.D.   Chang K.C.   Shih M.C.   Hou H.J.   Ji M.  

Food Research International, Vol. 30, Iss. 9, 1997-11 ,pp. : 659-668

Elsevier

Access to resources Recommend Favorite

Effect of carrageenan on yield and properties of tofu

By Hawksley J.L.   Abd Karim A.   Sulebele G.A.   Azhar M.E.   Ping C.Y.  

Food Chemistry, Vol. 66, Iss. 2, 1999-08 ,pp. : 159-165

Elsevier

Access to resources Recommend Favorite

Flow behaviour of akamu from different maize varieties and fortified with soybean flour

By Abubakar U.M.   Sopade P.A.   Yelmi B.M.  

Food Control, Vol. 8, Iss. 2, 1997-04 ,pp. : 105-111

Elsevier

Access to resources Recommend Favorite

An interlaboratory test of a procedure to assess soybean quality for soymilk and tofu production

By Mullin W.J.   Fregeau-Reid J.A.   Butler M.   Poysa V.   Woodrow L.   Jessop D.B.   Raymond D.  

Food Research International, Vol. 34, Iss. 8, 2001-01 ,pp. : 669-677

Elsevier

Access to resources Recommend Favorite