Open AccessEffect of NaCl on the textural and sensory profile of a soybean curd (tofu
Author(s) -
Jesús Peramaz-Matos,
Brayan Gutiérrez-Aguirre,
Verónica Jacobo-Domínguez,
Jackeline León-Vargas,
Ricardo Vejarano
Publication year - 2018
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.sciendo.2018.01.05
Subject(s) - food science , sensory system , chemistry , texture (cosmology) , biology , computer science , artificial intelligence , neuroscience , image (mathematics)