Evolution of volatile compounds of baked dried tofu during infrared baking process and their correlation with relevant physicochemical properties.
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DOI: 10.1002/jsfa.13469
Abstract: BACKGROUND Energy-saving and low-carbon baking processes, as well as the need to determine the flavor-forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking… read more here.
Keywords: process; baked dried; tofu; compounds baked ... See more keywords