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Change in texture improvement of low‐fat tofu by means of low‐fat soymilk protein denaturation |
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| Authors: | Woo‐kyoung Shin Wallace H Yokoyama Wook Kim Louise Wicker Yookyung Kim |
| Affiliation: | 1. Department of Human Ecology, Graduate School, Korea University, Seoul, Korea 136‐701;2. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA 94710, USA;3. Division of Biotechnology, Korea University, Seoul, Korea 136‐701;4. Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA |
| Abstract: | |
| Keywords: | low‐fat tofu low‐fat soymilk stepwise denaturation gelling |