Synergistic Effects of Processing Parameters on the Biochemical and Physical Properties of Tofu Made from Yellow Field Pea (Pisum sativum), as Determined by Response Surface Methodology

Journal article

Peer reviewed

Kevin DePalma, Brennan Smith and Armando G McDonald

Food Science and Nutrition

2021

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url

https://doi.org/10.1002/fsn3.2091View

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Title: Synergistic Effects of Processing Parameters on the Biochemical and Physical Properties of Tofu Made from Yellow Field Pea (Pisum sativum), as Determined by Response Surface Methodology
Creators: Kevin DePalma - University of Idaho
Brennan Smith - University of Idaho
Armando G McDonald - University of Idaho
Publication Details: Food Science and Nutrition
Identifiers: 996631125101851
Academic Unit: Center for Clean Vehicle Technology; Forest, Rangeland, and Fire Sciences
Language: English
Resource Type: Journal article