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The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara—either whole or fine (<180 µm)—and made with the t...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453527/ https://www.ncbi.nlm.nih.gov/pubmed/37628003 http://dx.doi.org/10.3390/foods12163004 |