Behavior of functional compounds during freeze concentration of tofu whey-Reference-Cited by-同舟云学术

Behavior of functional compounds during freeze concentration of tofu whey

Published:2013-06 Issue:3 Volume:116 Page:681-688
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Belén F.,Benedetti S.,Sánchez J.,Hernández E.,Auleda J.M.,Prudêncio E.S.,Petrus J.C.C.,Raventós M.

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

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