ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Tofu made from imported U.S. soybeans and local Ta-Lien soybeans showed a similar yield. The yield of tofu from whole soybean was higher than that of defatted soybean flake. Significant different qualities of tofu products were prepared by using various coagulants. It was found that calcium sulfate (gypsum) and bittern (called nigari in Japanese) were suitable coagulants for making the Chinese-style tofu, but not glucono-δ-lactone. Other coagulants were not desirable for manufacturing good quality Chinese-style tofu. Commercial tofu products in Taiwan had various rheological properties.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04474.x
