Concepedia

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

Renda Kankanamge Chaturika Jeewanthi, Hyun‐Dong Paik

Journal of Food Science and Technology · 2018 · 81 citations · 47 references

DOIFull text

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Concepts

References

47

Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey

Fuh-Juin Kao, Nan‐Wei Su, Min-Hsiung Lee · Journal of Agricultural and Food Chemistry · 2003 · 184 citations

, , +17

Characterization of Bifidobacterium strains for use in soymilk fermentation

Paolo Scalabrini · International Journal of Food Microbiology · 1998 · 182 citations · Full text

, , +14

Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant

Bon Tong Lim, J.M. deMan, L. deMan et al. · Journal of Food Science · 1990 · 123 citations

, , +11

Food Quality Improvement of Soy Milk Made from Short-Time Germinated Soybeans

Susu Jiang, Weixi Cai, Baojun Xu · Foods · 2013 · 118 citations · Full text

, , +13

Preservation of Kefir Grains, a Comparative Study

Graciela L. Garrote, Analía G. Abraham, Graciela L. De Antoni · LWT · 1997 · 112 citations

, , +12