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Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea (Pisum sativum), as determined by response surface methodology
Peas are an underutilized crop that do not require allergen labeling and are rarely genetically modified. Peas contain less protein than soy and vary in protein composition. Because peas contain more starch than soy and less lipids, an alternative procedure for pea tofu production needs to be develo...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866623/ https://www.ncbi.nlm.nih.gov/pubmed/33598197 http://dx.doi.org/10.1002/fsn3.2091 |