Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd

✍ Scribed by ANNA MISKOVSKY; MARTHA B. STONE

• Book ID: 108811858
• Publisher: Institute of Food Technologists
• Year: 1987
• Tongue: English
• Weight: 383 KB
• Volume: 52
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1987.tb05875.x