Soy whey, a byproduct of the manufacturing process of tofu, can be converted to hydrolysate, a protein that can then be used as an antioxidant and protein-rich additive in liquid foods, according to a new study published in the Food Science Biotechnology journal. The researchers concluded that the potential antioxidant properties could give soy whey an advantage as an additive.
Tofu byproduct may have a role as a liquid additive
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