Chemical composition, water vapor permeability, and mechanical properties of yuba film influenced by soymilk depth and concentration
Author:
Affiliation:
1. Department of Scientific Research; Zhaoqing University; Guangdong China
2. Department of Human Ecology, Graduate School; Korea University; Seoul Korea
Funder
National Research Foundation of Korea
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference15 articles.
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5. Trypsin inhibitor activity in vitro digestibility and sensory quality of meat-like yuba products as affected by processing;Su;J Food Sci,2002
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