Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum)

Journal article

Peer reviewed

Kevin DePalma, Brennan Smith and Armando G McDonald

Journal of Food Science

11/24/2019

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url

https://doi.org/10.1111/1750-3841.14940View

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Title: Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum)
Creators: Kevin DePalma - University of Idaho
Brennan Smith - University of Idaho
Armando G McDonald - University of Idaho
Publication Details: Journal of Food Science
Identifiers: 996632324801851
Academic Unit: Center for Clean Vehicle Technology; Forest, Rangeland, and Fire Sciences
Language: English
Resource Type: Journal article