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What is Coagulants Impact on Tofu Isoflavones about?

This study investigates the impact of various coagulants on the retention of isoflavones and the physical properties of firm tofu made from soymilk. It was found that calcium sulfate was the most effective coagulant, yielding tofu with the highest isoflavone retention and optimal texture. The research highlights the importance of coagulant choice in tofu production for maximizing health benefits associated with isoflavones.

Author

kutlusoy.gamze06

Language

EN