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

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

Publisher： Elsevier

ISSN： 0963-9969

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

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

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

Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration

By Cai T.D.   Chang K.C.  

Food Research International, Vol. 31, Iss. 4, 1998-05 ,pp. : 289-295

Elsevier

Access to resources Recommend Favorite

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

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

By  

Food Science & Nutrition, Vol. 4, Iss. 2, 2016-03 ,pp. : 207-215

John Wiley & Sons Inc

Access to resources Recommend Favorite

Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture

By Mujoo R.   Trinh D.T.   Ng P.K.W.  

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 265-273

Elsevier

Access to resources Recommend Favorite