Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Abstract The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel‐forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. T...

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Bibliographic Details
Main Authors: Zhanrui Huang, Wanying He, Liangzhong Zhao, Haiyu Liu, Xiaojie Zhou
Format: Article
Language:English
Published: Wiley 2021-07-01
Series:Food Science & Nutrition
Subjects:
boiling‐to‐filtering method
fermented yellow whey
process optimization
soybean product
tofu
Online Access:https://doi.org/10.1002/fsn3.2331

Internet

https://doi.org/10.1002/fsn3.2331

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