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Critical Reviews in Food Science and Nutrition Volume 58, 2018 - Issue 9
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Articles

Research progress in tofu processing: From raw materials to processing conditions

Qing ZhangCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China;Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China
,
Chenzhi WangCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Bokang LiCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Lin LiCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Derong LinCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Hong ChenCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Yaowen LiuCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Suqing LiCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
,
Wen QinCollege of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, ChinaCorrespondence[email protected]
,
Jiang LiuKey Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China;Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
,
Weiguo LiuKey Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China;Institute of Ecological Agriculture, Sichuan Agricultural University, Chengdu, Sichuan, China
&
Wenyu YangKey Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, Sichuan, China;College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
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Pages 1448-1467 | Published online: 02 Jun 2017

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Rafaela Torrezan Privatti & Christianne Elisabete da Costa Rodrigues. (2023) An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. Food Reviews International 39:2, pages 726-749.
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