Effect of soy protein subunit composition on tofu quality
- Author
- POYSA, V1 ; WOODROW, L1 ; YU, K1
[1] Agriculture and Agri-Food Canada, Greenhouse and Processing Crops Research Centre, 2585 County Road 20, Harrow, Ont., N0R 1G0, Canada - Source
Food research international. 2006, Vol 39, Num 3, pp 309-317, 9 p ; ref : 31 ref
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Glycinin Protein subunits Soybean Tofu β-Conglycinin
- Keyword (fr)
- Composition chimique Glycine max Glycinine Protéine soja Qualité Soja Sousunité Tofu Angiospermae Dicotyledones Leguminosae Légumineuse grain Protéine réserve Protéine végétale Spermatophyta
- Keyword (en)
- Chemical composition Glycine max Glycinin Soy protein Quality Soybean Subunit Tofu Angiospermae Dicotyledones Leguminosae Grain legume Storage protein Plant protein Spermatophyta
- Keyword (es)
- Composición química Glycine max Glicinina Proteína soja Calidad Soya Subunitad Tofu Angiospermae Dicotyledones Leguminosae Leguminosa grano Proteína reserva Proteína vegetal Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17500080
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2005.08.003 
https://dx.doi.org/10.1016/j.foodres.2005.08.003
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