Tofu products: A review of their raw materials, processing ...
Li et al. investigated the effect of MC combined with polysaccharides (guar gum, carrageenan, and gum Arabic) as a new type of organic compatible coagulant on the texture, yield, and sensory acceptance of tofu products. For tofu coagulated using MC, carrageenan significantly improved the hardness, whereas guar gum lowered the hardness.
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