Effect of Phytic Acid on the Texture of Tofu and the Precipitaion Reaction in Tofu Making
Soybean curd or tofu is widely used as daily foods by people in Indonesia. One of the delicate steps in the preparation of tofu is the addition of a salt to precipitate soy protein. The common salt of calcium sulfate and the peeled soybeans were used to produced the non phytic acid soybean milk. Fut...
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| Aineistotyyppi: | EJournal Article |
| Julkaistu: |
Indonesian Association of Food Technologists,
2014-05-19.
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