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Protein-Calcium-Phytic Acid Relationships in Soybean: Part III. Effect of Phytic Acid on Coagulative Reaction in Tofu-making
Protein-Calcium-Phytic Acid Relationships in Soybean: Part III. Effect of Phytic Acid on Coagulative Reaction in Tofu-making
1969
Kyoko Saio
Emiko Koyama
Sadao Yamazaki
Tokuji Watanabe
Keywords:
Protein calcium
Phytic acid
Food science
Coagulative necrosis
Chemistry
part iii
Correction
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