Cargando…
Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production
A process was developed for the production of a high‐protein food ingredient, soy‐agushie, from the residual by‐product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content wa...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779484/ https://www.ncbi.nlm.nih.gov/pubmed/27004121 http://dx.doi.org/10.1002/fsn3.292 |