Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis
| Autor: | Zhao, Nuo, Wu, Jianfu, Geng, Xiaoyuan, Wang, Chenyang, Wu, Tao, Liu, Rui, Sui, Wenjie, Zhang, Min |
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| Zdroj: | In Food Hydrocolloids July 2023 140 |
| Databáze: | ScienceDirect |
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