Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion. [PDF]
FoodsNguyen NNQ +4 more
europepmc +1 more source
Structure and Functional Characteristics of Soybean Protein from Different Northeast Cultivars and Their Effects on the Quality of Soymilk Gel. [PDF]
FoodsXia X +10 more
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Relationship between the chemical composition, textural attributes, and sensory acceptability of <i>Tofu</i> as influenced by different coagulants. [PDF]
Front NutrAwoyale W +4 more
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Estimation of Apparent Metabolizable Energy of Dried Okara Meal in Broiler Chickens. [PDF]
J Poult SciWicaksono BH, Yamamoto A.
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Ultra-processed Plant Foods: Are They Worse than their Unprocessed Animal-Based Counterparts? [PDF]
Curr Nutr RepDel Carmen Fernández-Fígares Jiménez M +1 more
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Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]
Food Sci NutrAshraf N +5 more
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Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis. [PDF]
Food Chem XZong L +6 more
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Evolution in a plant matrix: adaptive reshaping of kefir grains microbiota and function during long-term soymilk culture. [PDF]
Front MicrobiolChen Z +9 more
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Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility. [PDF]
GelsLi Z +6 more
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