Effect of thermal pretreatment of raw soymilk on the gel strength and micro structure of tofu induced by microbial transglutaminase
- Author
- TANG, Chuan-He1
[1] Department of Food Science and Technology, South China University of Technology, Guangzhou 510640, China - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2007, Vol 40, Num 8, pp 1403-1409, 7 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Microbial transglutaminase (MTGase) Soymilk Thermal treatment Tofu
- Keyword (fr)
- Lait soja Prétraitement Résistance mécanique Structure Tofu Traitement thermique
- Keyword (en)
- Soybean milk Pretreatment Strength Structure Tofu Heat treatment
- Keyword (es)
- Leche soya Pretratamiento Resistencia mecánica Estructura Tofu Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18791137
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.lwt.2006.09.006 
https://dx.doi.org/10.1016/j.lwt.2006.09.006
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