Chemical composition, water vapor permeability, and mechanical properties of yuba film influenced by soymilk depth and concentration.
Siran ZhangJaesang LeeYookyung KimPublished in: Journal of the science of food and agriculture (2017)
The initial concentration and the depth of soymilk changed the chemical composition and structure of the yuba films. The LS yuba produced more uniform edible films with good mechanical properties. © 2017 Society of Chemical Industry.