Postępy Techniki Przetwórstwa Spożywczego > 2009 > nr 2 > 118-123
Source
Abstract
Identifiers
journal ISSN : | 0867-793X |
journal e-ISSN : | 2719-3691 |
Authors
Keywords
Additional information
Publisher
Fields of science
Bibliography
-
[1] Berkoff N.: Vegetable proteins. Foodservice director, 2006, t. 19, nr 2, s. 43-44.
-
[2] Bricarello L.P., Kasinski N., Bertolami M.C., Faludi A., Pinto L.A., Relvas W.G.M., Izar M.C.O., Ihara S.S.M., Tufik S., Fonseca F.A.H.: Comparison between the effects of soy milk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia, Nutrition, 2004, t. 2, s. 200-204.
-
[3] Cai T.D., Chang, K.C.: Characteristics of production-scale tofu as affected by soymilk coagulation metod: propeller blade size, mixing time and coagulant concentration. Food Research International, 1998, t. 31, nr 4, s. 289-295.