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There are 9636 results for: content related to: Preparation of High Protein Curd from Field Peas

  1. EXTENDING SHELF-LIFE OF FRESH SOYBEAN CURDS BY IN-PACKAGE MICROWAVE TREATMENTS

    Journal of Food Science

    Volume 42, Issue 6, November 1977, Pages: 1448–1450, M. T. WU and D. K. SALUNKHE

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb08396.x

  2. Chickpea, mungbean, cowpea and peanuts as substitutes for soybean curds

    International Journal of Food Science & Technology

    Volume 24, Issue 4, August 1989, Pages: 385–394, S. MOHAMED, Z. JOHAN and J. BAKAR

    Article first published online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1989.tb00658.x

  3. Preparation of Chickpea Curd by Heat-Induced Gelation

    Journal of Food Science

    Volume 66, Issue 9, November 2001, Pages: 1294–1300, R. Cai and B.-K. Baik

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15204.x

  4. USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION

    Journal of Food Science

    Volume 45, Issue 1, January 1980, Pages: 32–34, J. Y. LU, ELOISE CARTER and R. A. CHUNG

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb03864.x

  5. Preparation of Fermented Soybean Curd using Stem Bromelain

    Journal of Food Science

    Volume 49, Issue 1, January 1984, Pages: 312–313, YOKO FUKE and HIROATSU MATSUOKA

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb13742.x

  6. Simultaneous Curdling of Soy/Cow's Milk Blends with Rennet and Calcium or Magnesium Sulfate, Utilizing Soymilk Prepared from Soybeans or Full-Fat Soy Flour

    Journal of Food Science

    Volume 49, Issue 4, July 1984, Pages: 1046–1052, F. R. DEL VALLE, E. DE ALBA, G. MARISCAL, P. G. JIMENEZ, J. A. ARELLANES, A. PORTILLO, R. CASAS, M. E. TRISTAN and G. M. DOMINGUEZ

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb10389.x

  7. The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate

    Journal of Food Science

    Volume 70, Issue 4, May 2005, Pages: C258–C262, Shun-Tang Guo and Tomotada Ono

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07170.x

  8. Liquid Drainage and Firmness in Full-fat, Lowfat, and Fat-free Cottage Cheese

    Journal of Food Science

    Volume 60, Issue 4, July 1995, Pages: 698–702, M. ROSENBERG, Z. WANG, G. SULZER and P. COLE

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06209.x

  9. MICROSTRUCTURE AND MECHANICAL PROPERTIES OF SINGLE CELL PROTEIN CURD

    Journal of Food Science

    Volume 43, Issue 2, March 1978, Pages: 625–635, TENGIZ D. TSINTSADZE, CHERL-HO LEE and CHOKYUN RHA

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02370.x

  10. The “Itrinsic” Thermal Conductivity of Wet Soy Protein and Its Use in Predicting the Effective Thermal Conductivity of Soybean Curd

    Journal of Food Science

    Volume 46, Issue 5, September 1981, Pages: 1357–1361, TOSHIMASA YANO, JAY-YUL KONG, OSATO MIYAWAKI and KOZO NAKAMURA

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb04174.x

  11. Cheese Science and Technology

    Milk and Dairy Products in Human Nutrition: Production, Composition and Health

    Patrick F. Fox, Timothy P. Guinee, Pages: 357–389, 2013

    Published Online : 11 APR 2013, DOI: 10.1002/9781118534168.ch17

  12. Effects of Processing on Curd Yield and Nutrient Composition of Rapid Hydration Hydrothermal Cooking and Traditionally Processed Soymilk and Soybean Curd

    Journal of Food Science

    Volume 52, Issue 6, November 1987, Pages: 1542–1544, ANNA MISKOVSKY and MARTHA B. STONE

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb05875.x

  13. Textural Property of 6 Legume Curds in Relation to their Protein Constituents

    Journal of Food Science

    Volume 67, Issue 5, June 2002, Pages: 1725–1730, R. Cai, A. McCurdy and B.-K. Baik

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08713.x

  14. Class-uniformly resolvable designs

    Journal of Combinatorial Designs

    Volume 9, Issue 2, 2001, Pages: 79–99, Peter Danziger and Brett Stevens

    Article first published online : 5 FEB 2001, DOI: 10.1002/1520-6610(2001)9:2<79::AID-JCD1000>3.0.CO;2-B

  15. Breaking Stress and Syneresis of Rennin Curds from Reconstituted Skim Milk Frozen Concentrate

    Journal of Food Science

    Volume 59, Issue 5, September 1994, Pages: 952–955, CHIN-WEN LIN, CHIA-HUEY HSIEH and HOU-PIN SU

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb08165.x

  16. Cottage Cheese

    Handbook of Food Products Manufacturing

    Stephanie Clark, David E. Potter, Pages: 617–633, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch26

  17. Laboratory Scale Production of Winged Bean Curd

    Journal of Food Science

    Volume 48, Issue 2, March 1983, Pages: 441–444, S. SRI KANTHA, N. S. HETTIARACHCHY and J. W. ERDMAN

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb10761.x

  18. The freezing characteristics of cauliflower curd

    Annals of Applied Biology

    Volume 125, Issue 1, August 1994, Pages: 179–188, M P FULLER, G G WHITE and A CHARMAN

    Article first published online : 26 FEB 2008, DOI: 10.1111/j.1744-7348.1994.tb04959.x

  19. The Origins, Development and Basic Operations of Cheesemaking Technology

    Technology of Cheesemaking, Second Edition

    M. Johnson, B. A. Law, Pages: 68–97, 2010

    Published Online : 11 MAY 2010, DOI: 10.1002/9781444323740.ch2

  20. Manufacturing Outlines and Applications of Selected Cheese Varieties

    Dairy Ingredients for Food Processing

    Ramesh C. Chandan, Rohit Kapoor, Pages: 267–316, 2011

    Published Online : 26 JAN 2011, DOI: 10.1002/9780470959169.ch11