Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel‐forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. The effect...

Descripción completa

Detalles Bibliográficos
Autores principales: Huang, Zhanrui, He, Wanying, Zhao, Liangzhong, Liu, Haiyu, Zhou, Xiaojie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269558/
https://www.ncbi.nlm.nih.gov/pubmed/34262729
http://dx.doi.org/10.1002/fsn3.2331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8269558/
https://www.ncbi.nlm.nih.gov/pubmed/34262729
http://dx.doi.org/10.1002/fsn3.2331

Ejemplares similares