The increased use and growing popularity of tofu, a product derived from soybeans, are highlighted. Uses of tofu in commercial frozen entrees, desserts, and the growth of diverse soy milk products are discussed. The nutritional value of tofu relative to chedder and part-skim ricotta cheeses as a lower calorie substitute is illustrated. (wz)
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书目信息
出版者
Elsevier B.V.
其它主题
Soymilk
语言
英语
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS