Toward sustainable plant-based foods: Physicochemical and nutritional evaluation of hemp seed tofu-like gel prepared with various coagulants
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 4Author(s): Suh Hyuk Kim, So Yeong Park, Ju Hyun Min, Hye Jee Kang, Young Hoon Jung, Dong Hyun Kim