Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology.

Significant and highly significant outcomes were defined as p < .05 and p < .01, respectively, to identify significant differences between the groups. 3 RESULTS AND DISCUSSION 3.1 Effects of soybean‐to‐water ratio on yield and protein content of tofu The effects of different soybean‐to‐water ratios on yield and protein content in BFM are shown in Figure 2 .

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