相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture
Kyoko Toda et al.
JOURNAL OF FOOD SCIENCE (2007)
Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu
ZS Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Seed protein content and consistency of tofu prepared with different magnesium chloride concentrations in six Japanese soybean varieties
K Toda et al.
BREEDING SCIENCE (2003)
Development of a rapid titration method for predicting optimal coagulant concentration for filled tofu
ZS Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Incorporation of soymilk lipid into soy protein coagulum by the addition of calcium chloride
ST Guo et al.
JOURNAL OF FOOD SCIENCE (2002)
Properties of tofus and soy milks prepared from soybeans having different subunits of glycinin
M Tezuka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
