selected publications
-
academic article
- Synergistic Effects of Processing Parameters on the Biochemical and Physical Properties of Tofu Made from Yellow Field Pea (Pisum sativum), as Determined by Response Surface Methodology. Food Science and Nutrition. 2021
- Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum). Journal of Food Science.