טוען...
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels
The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with supercritical CO(2) (SC-CO(2)) at pressures of 10, 20, and 30 MPa. After SC-CO(2) treatment, the residual oil contents of the soy flours were 12...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2018
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033814/ https://ncbi.nlm.nih.gov/pubmed/30042587 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3193-z |
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