Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum)
Author:
Affiliation:
1. School of Food ScienceUniv. of Idaho 875 Perimeter Dr., MS 2312 Moscow ID 83844 U.S.A.
2. Dept. of Forest, Rangeland and Fire SciencesUniv. of Idaho 875 Perimeter Dr., MS 1132 Moscow ID 83844 U.S.A.
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14940
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