Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis-Reference-Cited by-同舟云学术

Effect of thermal treatment and pressure on the characteristics of green soybean tofu and the optimization conditions of tofu processing by TOPSIS analysis

Published:2021-01 Issue: Volume:136 Page:110314
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Jinpeng,Wang Kaili,Gao Yitong,Ma Chenglong,Sun Dongxue,Hussain Muhammad Altaf,Qayum Abdul,Jiang Zhanmei,Hou Juncai

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

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5. Effects of heat treatment and glucono-d-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009

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