Effects of different carrageenan types on the rheological and water-holding properties of tofu
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DOI: 10.1016/j.lwt.2016.12.038
Abstract: Effects of three carrageenan types including κ/ι-hybrid carrageenan, κ/ι-mixture carrageenan, and K+-κ-carrageenan in the concentrations of 0.5 g/kg, 1.5 g/kg, 2.5 g/kg on the texture, rheological property, microstructure, and water holding property of tofu were compared for texture… read more here.
Keywords: water holding; carrageenan types; carrageenan; tofu ... See more keywords