Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Composition, Nutrition, and Utilization of Okara (Soybean Residue)

Meiying Qiao, Fei Lü · Food Reviews International · 2011 · 323 citations

Agriculture, Food Science, Nutritional Sciences +15

Lactic acid bacteria in traditional fermented Chinese foods

Shanna Liu, Ye Han, Zhijiang Zhou · Food Research International · 2011 · 306 citations

Agriculture, Food Science, Microbiology +14

Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

Kaoru Kohyama, Yoh Sano, Etsushiro Doi · Journal of Agricultural and Food Chemistry · 1995 · 235 citations

Agriculture, Food Science, Food Chemistry +11

Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

Sezen Özçeli̇k, Esmeray Küley, Fatih Özoğul · LWT · 2016 · 216 citations

Life Sciences, Biochemistry, Microbiology +14