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Development of Tofun: A new sweet confection made from soymilk and honey
Tofu, a common part of the Asian diet, is soft, making it a good candidate for developing foods for people with dysphagia. Honey can coagulate soymilk proteins due to high levels of gluconic acid. In the present study, we aimed to investigate the soymilk-coagulating ability of 19 honey varieties to...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9437796/ https://www.ncbi.nlm.nih.gov/pubmed/36060460 http://dx.doi.org/10.1016/j.heliyon.2022.e10454 |