Effect of soybean process by products (okara) incorporation on the quality and physicochemical properties of tofu

作者：Meng Qi, Christos Ritzoulis, Ruijie Wang, Weiping Jin, Jianzhong Han, Weilin Liu · 发表于：Food Structure · 年份：2025 · DOI：10.1016/j.foostr.2025.100428 · 被引用次数：5 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、GABA and Rice Research