Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour
In this study, ultrafine-pulverized whole soybean flour was reconstituted in boiling water and treated by dynamic high pressure microfluidization after cooling down to ambient temperature. Four fermented soybean wheys were prepared by fermentation with Lactobacillus bulgaricus or Streptococcus therm...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-007.pdf |
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