HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu
Author:
Affiliation:
1. Department of Human Ecology, Graduate School; Korea University; Seoul Korea
2. School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA USA
Funder
National Research Foundation of Korea
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
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5. Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review;Karimi;Carbohydr Polym,2015
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