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Properties of Tofus and Soy Milks Prepared from Soybeans Having Different Subunits of Glycinin

✍ Scribed by Tezuka, Masanori; Taira, Hideharu; Igarashi, Yasuo; Yagasaki, Kazuhiro; Ono, Tomotada

Book ID
127385437
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
139 KB
Volume
48
Category
Article
ISSN
0021-8561

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✍ V. Yee; G. H. Wellington; A. Olek; K. H. Steinkraus πŸ“‚ Article πŸ“… 1986 πŸ› John Wiley and Sons 🌐 English βš– 334 KB πŸ‘ 2 views

9 dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial Chablis cont