1990•Journal of Dairy ScienceRequires access

The coagulating and textural characterization of soybean curd (tofu) made with the combined utilization of soy milk and skimmed bovine milk.

A. S. L. Mao, A.R. Hill

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Key concepts: Soy milk, Food science, Skimmed milk, Bovine milk, Chemistry, Milk products

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The coagulating and textural characterization of soybean curd (tofu) made with the combined utilization of soy milk and skimmed bovine milk. — Research Paper | ScholarLens