Full Length Research Paper
References
|
Abraham A, Kirson I, E Glotter, Lavie D (1968). A chemotaxonomic study of Withania somnifera (L.) dun. Phytochemistry 7:957-962. Crossref |
||||
| AOAC (1995). Official methods of analysis.16th ed. Arlington, VA. | ||||
|
Armstrong HJ, Sandra EH, Peter S, John RM (1994). A comparison of the viscoelastic properties of conventional and Maillard protein gels. J. Texture Study 25:285-298. Crossref |
||||
|
Atkinson C, Heather ES, Dawn FE, Delia S, Chu C, Kristiina W, Stephen MS, Johanna WL (2002). Overnight urinary isoflavone excretion in a population of women living in the United States, and its relationship to isoflavone intake. Cancer Epidemiol. Biomarkers Prev. 11:253-260. Pubmed |
||||
| Beddows CG, Wong J (1987). Optimization of yield and properties of silken tofu from soybeans. IJFST 22:15-21. | ||||
| Birthal PS, Parthasarathy RP, Nigam SN, Bantilan CS, Bhagavatula S (2010). Groundnut and soybean economies in Asia: Facts, trends and outlook: ICRISAT. | ||||
|
Cai TD, Chang KC, Shih MC, Hou HJ, Ji M (1997). Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Res Int. 30:659-668. Crossref |
||||
| Dastur NN (1949). Milk clotting enzymes from plants. Indian Farming 9:451-455. | ||||
|
DeMan L, DeMan JM, Buzzell RI (1987). Composition and properties of soymilk and tofu made from RI Ontario light hilum soybeans. Can. Inst. Food Sci. Technol. J. 20:363-367. Crossref |
||||
|
Derbyshire E, Wright DJ, Boulter D (1976). Legumin and vicilin, storage proteins of legume seeds. Phytochemistry 15:3-24. Crossref |
||||
|
Kohyama K, Yoh S, Etsushiro D (1995). Rheological characteristics and gelation mechanism of tofu (soybean curd). J. Agric. Food Chem. 43:1808-1812. Crossref |
||||
| Kyoko S (1979). Tofu-relationships between texture and fine structure. CFW 24:342-345. | ||||
|
Lim BT, DeMan JM, DeMan L, Buzzell RI (2006). Yield and quality of tofu as affected by soybean and soymilk characteristics. Calcium sulfate coagulant. J. Food. Sci. 55:1088-1092. Crossref |
||||
|
Liu Z-S, Sam CKC, Li-Te L, Eizo T (2004). Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties. Food Res. Int. 37:815-822. Crossref |
||||
|
Lu JY, Eloise C, Chung RA (2006). Use of calcium salts for soybean curd preparation. J. Food Sci. 45:32-34. Crossref |
||||
|
Mujoo R, Dianne TT, Perry KWN (2003). Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture. Food Chem. 82:265-273. Crossref |
||||
|
Naz S, Tariq M, Malik AdN (2009). Characterization of milk coagulating properties from the extract of Withania coagulans. Int. J. Dairy Technol. 62:315-320. Crossref |
||||
|
Noh EJ, Park SY, Pak JI, Hong ST, Yun SE (2005). Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans. Food Chem. 91:715-721. Crossref |
||||
| Pezeshki A, Hesari J, Ahmadi AZ, Ghambarzadeh B (2011). Influence of Withania coagulansProtease as a Vegetable Rennet on Proteolysis of Iranian UF White Cheese. JAST 13:567-576. | ||||
|
Roseiro LB, Manuela B, Jennifer MA, Andrew WR (2003). Cheesemaking with vegetable coagulants-the use of Cynara L. for the production of ovine milk cheeses. Int. J. Dairy Technol. 56:76-85. Crossref |
||||
| Saowapark S, Arunee A, Alan EB (2008). Viscoelastic properties of high pressure and heat induced tofu gels. Food Chem. 107:984-989. | ||||
|
Schaefer MJ, Love J (2007). Relationships between soybean component and tofu texture. J. Food Qual. 15:53-66. Crossref |
||||
|
Shen CF, Man L, Buzzell RI, DE MAN JM (2006). Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Gluconoâ€deltaâ€lactone Coagulant. J. Food Sci. 56:109-112. Crossref |
||||
|
Shih MC, Hou HJ, Chang KC (2006). Process optimization for soft tofu. J. Food Sci. 62:833-837. Crossref |
||||
| Smith AK (1978). Soybeans: chemistry and technology. Volume 1. Proteins: Avi Publishing Company Inc. | ||||
| Sun N, William MB (1991). Calcium sulfate concentration influence on yield and quality of tofu from five soybean varieties. J. Food Sci. 56:1604-1607. | ||||
|
Tsai Sâ€J, Lan CY, Kao CS, Chen SC (2006). Studies on the yield and quality characteristics of tofu. J. Food Sci. 46:1734-1737. Crossref |
||||
| Wang HL, Hesseltine CW (1982). Coagulation conditions in tofu processing. Process Biochem. 17:7 | ||||
Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
