深海水对豆制豆和翅形豆制豆豆腐的纹理和微观结构特性的影响

Hsiu-Ling Chen1, Chun-Chi Chen2, Man-Chia Hung3

  • 1Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, New Taipei, Taiwan.

PubMed
概括

深海水 (DOW) 作为植物豆腐的新型凝固剂. 与大豆豆腐相比,有翅膀的豆豆豆腐显示出独特的纹理和微观结构特性,突出了有翅膀的豆豆作为可行的替代蛋白质来源.

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