Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 58-65

  Peng, Xingyun ^a   Guo, Shuntang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Acid induced gel; Blanching; Lactic fermentation; Off flavor soymilk; Texture

Indexed keywords

GLYCINE MAX;

EID: 84908553793     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.034     Document Type: Article

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