Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu
| Autor: | Gao, Yue, Nie, Peng, Yang, Xuefei, Ma, Zhigang, Du, Shizhou, Huang, Zhiping, Jiang, Shaotong, Zheng, Zhi |
|---|---|
| Zdroj: | In Food Chemistry 1 January 2024 430 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect