Comparison of coagulant-induced changes in isoflavone content, and texture profile of Himalayan black soybean-based tofu
IntroductionThis research examined the isoflavone levels and texture characteristics of tofu produced from Himalayan black soybean, utilizing two distinct soymilk processing techniques and both synthetic and natural coagulants.MethodSoymilk was prepared following two different methos and then it was...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1639151/full |
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