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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...

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Detalles Bibliográficos
Autores principales:	Zeppa, Giuseppe, Tedesco, Martina, Bertolino, Marta, Çilek Tatar, Betül
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
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

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