Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%...

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Autores principales: Leiva,Javier, Rodríguez,Valeria, Muñoz,Elias
Lenguaje:English
Publicado: Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2011
Materias:
Fluidity
ideal concept
soy
texture
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013
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