A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber
To improve the quality of whole-cotyledon tofu prepared with magnesium chloride as a coagulant, the whole-cotyledon tofu induced by control-release coagulant was prepared, where the ratio of the dehulled soybean to the distilled water was 1:5 (w/w). Effects of control-released coagulant and unfilter...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002968 |
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