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Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration

Kamizake, N.K.K. ; Silva, L.C.P. ; Prudencio, S.H.

Food Chemistry, Jan 1, 2016, Vol.190, p.90(7) [Periódico revisado por pares]

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  • Título:
    Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration
  • Autor: Kamizake, N.K.K. ; Silva, L.C.P. ; Prudencio, S.H.
  • Assuntos: Soy Milk
  • É parte de: Food Chemistry, Jan 1, 2016, Vol.190, p.90(7)
  • Descrição: To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.foodchem.2015.05.041 Byline: N.K.K. Kamizake, L.C.P. Silva, S.H. Prudencio Abstract: * Correlation between the concentration of coagulant and soymilk protein is positive. * Optimal concentration of MgSO.sub.4 coagulant to make tofu is low for aged soybean. * Aged soybeans produce small and weakly cohesive coagulum. * The tofu yield from aged soybean is low. * Aged soybeans generate tofu with low firmness. Article History: Received 1 October 2014; Revised 27 April 2015; Accepted 11 May 2015
  • Idioma: Inglês

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