The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose
Sign Up to like & getrecommendations! Published in 2017 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665117003901
Abstract: Tofu is an affordable source of protein but is often rejected because of the beany flavour. Previous study had reduced this flavour by using Soy Protein Isolate as an alternative to soya beans. Therefore, the… read more here.
Keywords: hthp; reaction; cracker like; tofu ... See more keywords