A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber

A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber

To improve the quality of whole-cotyledon tofu prepared with magnesium chloride as a coagulant, the whole-cotyledon tofu induced by control-release coagulant was prepared, where the ratio of the dehulled soybean to the distilled water was 1:5 (w/w). Effects of control-released coagulant and unfilter...

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Detaylı Bibliyografya
Asıl Yazarlar: Mengnan Gao, Chunxia Dong, Yanqiu Yuan, Qian Ju, Sibo Zhao, Yayun Hu, Guangzhong Luan
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Elsevier 2025-06-01
Seri Bilgileri:Applied Food Research
Konular:
Soybean
Whole-cotyledon soymilk
Tofu
Rheological property
Coagulation
Confocal laser scanning microscopy
Online Erişim:http://www.sciencedirect.com/science/article/pii/S2772502224002968

Internet

http://www.sciencedirect.com/science/article/pii/S2772502224002968

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