Publication | Closed Access

Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties

Food ChemistryEngineeringFood PhysicFood BiophysicsProtein EngineeringThermal ProcessingThermodynamicsFood ProcessingSoybean ProteinsSelective Thermal DenaturationFood TechnologyBiomolecular EngineeringPhysical PropertiesHealth Sciences