Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kay Hyun Joo"'
Publikováno v:
Foods, Vol 12, Iss 16, p 3004 (2023)
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara—e
Externí odkaz:
https://doaj.org/article/6c8e1b5420eb44929b6e756b8cd9123d
Autor:
George Cavender, Kay Hyun Joo
Publikováno v:
LWT. 118:108819
This paper investigates the potential of trimagnesium citrate (TMC) as an alternative tofu coagulant, comparing it with the traditional coagulants used in industry as a means to address shortcomings of the two most common traditional coagulants: niga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::193c28f5381996ba512d2343adaea835
https://doi.org/10.1016/j.lwt.2019.108819
https://doi.org/10.1016/j.lwt.2019.108819