Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu.

Yang, Yuexi; Ji, Zhoujieyu; Wu, Cheng; Ding, Yin-Yi; Gu, Zhenyu.

Afiliación

Yang Y; School of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou 310018 China dyy-198655@163.com guzy84@163.com +86-571-28008900 +86-571-28877171.
Ji Z; School of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou 310018 China dyy-198655@163.com guzy84@163.com +86-571-28008900 +86-571-28877171.
Wu C; School of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou 310018 China dyy-198655@163.com guzy84@163.com +86-571-28008900 +86-571-28877171.
Ding YY; School of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou 310018 China dyy-198655@163.com guzy84@163.com +86-571-28008900 +86-571-28877171.
Gu Z; Food Nutrition Science Centre, Zhejiang Gongshang University Hangzhou 310018 China.

RSC Adv ; 10(67): 40625-40636, 2020 Nov 09.

Article en En | MEDLINE | ID: mdl-35519201

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: RSC Adv Año: 2020 Tipo del documento: Article

Texto completo: 1 Base de datos: MEDLINE Idioma: En Revista: RSC Adv Año: 2020 Tipo del documento: Article