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

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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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Bibliographic Details
Main Authors:	Mohamed, S., Johan, Z., Bakar, J.
Format:	Article
Language:	English
Published:	Oxford University Press (OUP) 1989
Online Access:	http://psasir.upm.edu.my/id/eprint/115547/ http://psasir.upm.edu.my/id/eprint/115547/1/115547.pdf

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