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Pre-treatment of Soy Slurry with Viscozyme L and the Concentration of Sugars and Isoflavones and the Microstructure of Silken Tofu
by Michele Rosset and Adelaide Del Pino Beléia
Journal of Food and Nutrition Research. 2014, 2(3), 130-135. DOI: 10.12691/jfnr-2-3-7
Pub. Date: April 28, 2014Views: 30608Downloads: 27002Citations: 2
carbohydrase oligosaccharides soybean curd scanning electron microscopy
Abstract Full Text PDF (879 KB) Full Text HTML Full Text ePUB (1198 KB)
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