Cargando…
Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu
This study focused on the effect of the heating process on the whole cotyledon soymilk and tofu. Whole cotyledon soymilk was made from soybean cotyledon and processed by enzymatic hydrolysis using cellulase and high-pressure homogeneity. In this study, a one-step heating method was selected for the...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9057697/ https://www.ncbi.nlm.nih.gov/pubmed/35519201 http://dx.doi.org/10.1039/d0ra07911a |