Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis-Reference-Cited by-同舟云学术

Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis

Published:2021-11 Issue: Volume:129 Page:108185
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Kaili,Zhao Xu,Li Jinpeng,Ma Chenglong,Sun Dongxue,Gantumur Munkh-Amgalan,Oh Kwang-Chol,Jiang Zhanmei^ORCID,Hou Juncai

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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