The impact of maillard crosslinking on soy proteins and tofu texture
In this paper, we explore the use of Maillard cross-linking agents (formaldehyde, glyceraldehyde and glutaraldehyde) in tofu, to probe the relationship between cross-linking of soy proteins and tofu texture. 1–2 mM glutaraldehyde treatment resulted in an acceptable product with altered microstructur...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
2014
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| Online Access: | https://eprints.ums.edu.my/id/eprint/18678/ |
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