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Effect of Concentration of Soybean Powder on the Rheological Properties and the Network Structure of Soybean Curd Prepared from Powdered Soybean
Yoshimura, Miki, Naito, Shigehiro, Nagano, Takao, Nishinari, KatsuyoshiVolume:
54
Year:
2007
Language:
english
Journal:
Nippon Shokuhin Kagaku Kogaku Kaishi
DOI:
10.3136/nskkk.54.143
File:
PDF, 1.98 MB
english, 2007