Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds
Acceptable beancurds could not be formed from chickpea, mungbean, cowpea and peanuts, when using the standard procedure used to make soybean curds. Firmness (rigidity) of the curd was proportional to the protein content; inversely proportional to the square of the starch content; and negatively corr...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Oxford University Press (OUP)
1989
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115547/1/115547.pdf http://psasir.upm.edu.my/id/eprint/115547/ https://academic.oup.com/ijfst/article/24/4/385/7867325 |
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