Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050918
Abstract: This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey… read more here.
Keywords: tofu; properties acidic; whey tofu; acidic whey ... See more keywords