Effect of the heating process on the physicochemical characteristics and nutritional properties of whole cotyledon soymilk and tofu
Yuexi Yang, Zhoujieyu Ji, Cheng Wu, Yin‐Yi Ding, Zhenyu Gu
Abstract
. In conclusion, whole cotyledon tofu had better health properties and application prospects.
Topics & Concepts
CotyledonChemistryFood sciencePhytic acidBotanyBiologyProteins in Food SystemsFood composition and propertiesPhytoestrogen effects and research