Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
Wenyi Shi, Tingting Zhang, Hexiang Xie, Beibei Xing, Pingwei Wen, Kefan Ouyang, Fangjie Xiao, Qing Guo, Hua Xiong, Qiang Zhao
Topics & Concepts
ChemistryChewinessFood scienceProteins in Food SystemsFood composition and propertiesPhytase and its Applications