Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12342
Abstract: BACKGROUND Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity. In this study, effects of selective thermal denaturation (STD) time (0-20… read more here.
Keywords: green soybean; tofu; characteristics green; soybean tofu ... See more keywords