Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology
Author:
Affiliation:
1. College of Food and Chemical Engineering Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control Shaoyang University Shaoyang China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2331
Reference42 articles.
1. Processing Effect on Soybean Storage Proteins and Their Relationship with Tofu Quality
2. Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone
3. Soy whey: More than just wastewater from tofu and soy protein isolate industry
4. Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan
5. Effect of Boiling Treatment of Soymilk on the Composition, Yield, Texture and Sensory Properties of Tofu
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