The effect of different varieties of soybean and calcium ion concentration on the quality of tofu
Authors:
- G. SkurrayGSG. Skurray
- J. CunichJCJ. Cunich
- O. CarterOCO. Carter
- 1 December 1980
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 6 (2) , 89-95
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Calcium and Phosphorus Contents and Ratios in Tofu as Affected by the Coagulants UsedHome Economics Research Journal, 1977
- Food Processing Characteristics of Soybean 11S and 7S ProteinsAgricultural and Biological Chemistry, 1969
- Electrophoretic Differences in Seed Proteins among Varieties of Soybean, Glycine max (L.) Merrill1Crop Science, 1967
- THE COLORIMETRIC DETERMINATION OF PHOSPHORUSJournal of Biological Chemistry, 1925