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International Journal of Food Properties Volume 9, 2006 - Issue 1
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Original Articles

Dynamics of Changes in Viscoelastic Properties of a Tofu During Frying

O. D. Baik Department of Agricultural and Bioresource Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, CanadaCorrespondence[email protected]
&
G. S. Mittal School of Engineering, University of Guelph, Guelph, Ontario, Canada
Pages 73-83 | Received 09 Jan 2005, Accepted 28 Jun 2005, Published online: 06 Feb 2007

Citations (4)

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Read on this site (1)

UmorenE. Umoren, OkokonO. Effiong, JosephC. Onyilagha, EnefiokD. Ekpe & ShadrachO. Okiror. (2008) Changes in Nutritional Characteristics of the Horse-Eye Bean [Mucuna Urens (L.) Medik] Subjected to Different Processing Methods. International Journal of Food Properties 11:4, pages 901-909.
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Articles from other publishers (3)

Chun-Chi Chen, Jung-Feng Hsieh & Meng-I Kuo. (2023) Insight into the Processing, Gelation and Functional Components of Tofu: A Review. Processes 11:1, pages 202.
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Ying-Ru Shen & Meng.-I. Kuo. (2017) Effects of different carrageenan types on the rheological and water-holding properties of tofu. LWT 78, pages 122-128.
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Sheng‐Nan Wang, Xiao‐Nan Sui, Zhong‐Jiang Wang, Bao‐Kun Qi, Lian‐Zhou Jiang, Yang Li, Rui Wang & Xun Wei. (2015) Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying. European Journal of Lipid Science and Technology 118:4, pages 524-531.
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