Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea ( Pisum sativum ), as determined by response surface methodology-Reference-Cited by-同舟云学术

Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea ( Pisum sativum ), as determined by response surface methodology

Published:2021-01-06 Issue:2 Volume:9 Page:1132-1142
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

DePalma Kevin¹,Smith Brennan¹^ORCID,McDonald Armando G.²

Affiliation:

1. Animal, Veterinary, and Food Science University of Idaho Moscow ID USA

2. Department of Forest, Rangeland and Fire Sciences University of Idaho Moscow ID USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2091

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3. Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration

4. Technical note: A simplified procedure for myofibril hydrophobicity determination

5. Effect of processing conditions, biochemical properties, and microstructure on tofu production from yellow field peas (Pisum sativum);DePalma K.;Journal of Food Science,2019

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