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: | , , |
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| Lenguaje: | English |
| Publicado: |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2011
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| Materias: | |
| Acceso en línea: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013 |
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