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You searched for: Journal Food chemistry Remove constraint Journal: Food chemistry Source 2016 v.213 Remove constraint Source: 2016 v.213 Subject Mississippi Remove constraint Subject: Mississippi Text Availability Full Text Remove constraint Text Availability: Full Text Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production

Author:
Meng, Shi; Chang, Sam; Gillen, Anne M.; Zhang, Yan
Source:
Food chemistry 2016 v.213 pp. 31-39
ISSN:
0308-8146
Subject:
USDA; chemical composition; firmness; food industry; food quality; foods; genotype; germplasm; prediction; sensory properties; soybeans; texture; tofu; Mississippi
Abstract:
... Food-grade soybeans with large seed size, uniformity, clear hilum and a high 11S/7S ratio are favoured by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, 22 soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. ...
DOI:
10.1016/j.foodchem.2016.06.046
Chorus Open Access:
10.1016/j.foodchem.2016.06.046