PubAg

Main content area

Electrochemical coagulation of soybean protein; tofu (soybean curd) production by an electro-reaction

Author:
Kamata, Y., Yamaki, M., Onodera, M.
Source:
Food science and technology research 2004 v.10 no.4 pp. 424-427
ISSN:
1344-6606
Subject:
tofu, soy protein, soymilk, electrochemistry, electrical treatment, coagulation, mutagenicity, electric current, gelling properties, viscoelasticity, deformation, redox potential, appearance (quality), texture, pH, food processing quality
Agid:
2021386