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- W2760266417 abstract "Yuba is the skin formed at the surface during the heating of soymilk. The 3rd, 7th, and 11th films were evaluated for properties at different RH. At 39% RH, the 11th film had the lowest moisture, while the 3rd film had the highest moisture. However, at 75% RH, reverse moisture results were obtained. The tensile strengths of the 3rd and 11th films were highest at 15% moisture, whereas the tensile strength of the 7th film was highest at 25% moisture. Elongation of the 3rd (127%) and 11th (85%) films were highest at 25% moisture. The light transmittance of the films was low and opaque at 5% moisture. The films were transparent at 23%–28% moisture, but became opaque as the moisture increased. The films at 39% RH (ΔH, 113–203 J/g) had higher thermal stability than those at 87% RH (ΔH, 315–493 J/g). Moisture content markedly changed the yuba film properties." @default.
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- W2760266417 date "2018-03-01" @default.
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- W2760266417 title "Effects of moisture content on mechanical properties, transparency, and thermal stability of yuba film" @default.
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- W2760266417 doi "https://doi.org/10.1016/j.foodchem.2017.09.127" @default.
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