Article
Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production.
Food chemistry - 15 Dec 2016
Meng Shi, Chang Sam, Gillen Anne M, Zhang Yan
Abstract excerpt
Food-grade soybeans with large seed size, uniformity, clear hilum and a high 11S/7S ratio are favoured by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, 22 soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. Eight lines were...
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