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Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu.
Ye, Tao; Chen, Xing; Chen, Zhina; Liu, Rui; Zhang, Peipei; Yu, Qi; Lu, Jianfeng.
  • Ye T; College of Bioengineering, Huainan Normal University, Huainan, China.
  • Chen X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Chen Z; College of Bioengineering, Huainan Normal University, Huainan, China.
  • Liu R; College of Bioengineering, Huainan Normal University, Huainan, China.
  • Zhang P; College of Bioengineering, Huainan Normal University, Huainan, China.
  • Yu Q; College of Bioengineering, Huainan Normal University, Huainan, China.
  • Lu J; School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.
J Texture Stud ; 52(4): 492-500, 2021 08.
Article en En | MEDLINE | ID: mdl-34101194
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Alimentos de Soja Idioma: En Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Alimentos de Soja Idioma: En Año: 2021 Tipo del documento: Article