Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
Tofu quality is critically influenced by coagulants, though their impact on protein digestibility remains underexplored. This study aimed to investigate the effects of calcium sulfate (CaSO<sub>4</sub>), magnesium chloride (MgCl<sub>2</sub>), and their combination (CaSO<sub>4</sub> + MgCl<sub>2</sub...
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| Glavni autori: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2025-07-01
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| Serija: | Gels |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2310-2861/11/7/524 |
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