Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese
Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochemical characteristics and microstructure of tofu. A...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2023-01-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1205_0d24f438bdece1b5e7f754c1fe2ab971.pdf |