Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu

Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu

10.1016/j.foodchem.2005.08.011

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Bibliographic Details
Main Authors: Prabhakaran, M.P., Perera, C.O., Valiyaveettil, S.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Coagulant
Isoflavone
Texture
Tofu
Whey
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76012
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Institution: National University of Singapore
Description
Summary:10.1016/j.foodchem.2005.08.011

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