Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder

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Title
Layer-by-layer coating of chitosan/pectin effectively improves the hydration capacity, water suspendability and tofu gel compatibility of okara powder
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 77, Issue -, Pages 465-473
Publisher
Elsevier BV
Online
2017-10-27
DOI
10.1016/j.foodhyd.2017.10.024

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