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Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, M...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394432/ https://www.ncbi.nlm.nih.gov/pubmed/34441633 http://dx.doi.org/10.3390/foods10081857 |