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Development and quality characteristics of shelf‐stable soy‐agushie: a residual by‐product of soymilk production
A process was developed for the production of a high‐protein food ingredient, soy‐agushie, from the residual by‐product of soymilk production. The product, with a moisture content of about 6%, was evaluated for its quality characteristics and performance in traditional dishes. The protein content wa...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4779484/ https://ncbi.nlm.nih.gov/pubmed/27004121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.292 |
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