Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage.

Foods · 2020 · PMC7765800 · PMID 33348648

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an increasing trendno p-value reported

The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend.

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