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The coagulating effects of cations and anions on soy protein

Author:
Tay, S.L., Tan, H.Y., Perera, C.
Source:
International journal of food properties 2006 v.9 no.2 pp. 317-323
ISSN:
1094-2912
Subject:
soy protein, anions, cations, coagulation, coagulants, protein content, tofu, calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, gels, food processing quality, texture, pH, turbidity, color
Agid:
2019642