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pro vyhledávání: '"Grace Medina-Galarza"'
Autor:
Carolina Paz-Yépez, Mariana Gavilanes-Tomalá, Julio Palmay-Paredes, Grace Medina-Galarza, Sebastián Guerrero-Luzuriaga, Borja Velázquez Martí
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8580 (2024)
Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice
Externí odkaz:
https://doaj.org/article/996be016acba48eaa29c1a01aa2d4fbd