Texture characteristics of soymilk gels formed by lactic fermentation: A comparison of soymilk prepared by blanching soybeans under different temperatures

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Author and article information

Journal

Title: Food Hydrocolloids

Abbreviated Title: Food Hydrocolloids

Publisher: Elsevier BV

ISSN (Print): 0268005X

Publication date Created: January 2015

Publication date (Print): January 2015

Volume: 43

Pages: 58-65

Article

DOI: 10.1016/j.foodhyd.2014.04.034

SO-VID: 16585f24-2cef-4ed8-a413-633cdbeaf9e4

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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