The viscoelastic properties of soybean curd (tofu) as...

International Journal of Food Science & Technology 2005 Vol. 40; Iss. 4

The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant

Yongqiang Cheng, Naoto Shimizu, Toshinori Kimura
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Volume:
40
Year:
2005
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2004.00935.x
File:
PDF, 317 KB
english, 2005
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