✦ LIBER ✦

EFFECT OF PRESSURE AND STORAGE TIME ON TEXTURE PROFILE PARAMETERS OF SOYBEAN CURD (TOFU)

✍ Scribed by A. P. GANDHI; M. C. BOURNE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Localization of Phytate in Tofu Curd

✍ T. Ishiguro; T. Ono; K. Nakasato 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 171 KB

EFFECT OF SOYBEAN STORAGE ON TOFU AND SO

✍ H.S. LAMBRECHT; S.S. NIELSEN; B.J. LISKA; N.C. NIELSEN 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 573 KB

Effects of Chemical Preservatives on Sto

✍ ANNA MISKOVSKY; MARTHA B. STONE 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 371 KB

EFFECT OF DEGREE OF COMPRESSION ON TEXTU

✍ MALCOLM C. BOURNE; STANLEY H. COMSTOCK 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 613 KB

EFFECT OF SOAKING TIME AND TEMPERATURE O

✍ S.D. DESHPANDE; S. BAL 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 183 KB

EFFECT OF WATER ACTIVITY ON TEXTURE PROF

✍ MALCOLM C. BOURNE 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 398 KB