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Electrochemical coagulation of soybean protein; tofu (soybean curd) production by an electro-reaction
- Kamata, Y., Yamaki, M., Onodera, M.
- Food science and technology research 2004 v.10 no.4 pp. 424-427
- tofu, soy protein, soymilk, electrochemistry, electrical treatment, coagulation, mutagenicity, electric current, gelling properties, viscoelasticity, deformation, redox potential, appearance (quality), texture, pH, food processing quality