Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu
Author:
Affiliation:
1. School of Food Science and Biotechnology
2. Zhejiang Gongshang University
3. Hangzhou 310018
4. China
5. Food Nutrition Science Centre
Abstract
This study focused on the effect of the heating process on the whole cotyledon soymilk and tofu.
Funder
National Basic Research Program of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA07911A
Reference66 articles.
1. Soy proteins for foods centering around soy sauce and tofu
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