| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277403 | Journal of Food Engineering | 2013 | 8 Pages |
Abstract
⺠Tofu whey from the industry contents significant amounts of isoflavones. ⺠The use of tofu whey may be of interest to obtain functional foods. ⺠The temperature and viscosity versus concentration of tofu whey to identify the thermodynamic properties.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
F. Belén, S. Benedetti, J. Sánchez, E. Hernández, J.M. Auleda, E.S. Prudêncio, J.C.C. Petrus, M. Raventós,