Figure 1. Separation of sugars in control (A) and treated tofu (B). Glucose (1), fructose (2), sucrose (3), rafinose (4) and stachyose (5)

From

Pre-treatment of Soy Slurry with Viscozyme L and the Concentration of Sugars and Isoflavones and the Microstructure of Silken Tofu

Michele Rosset, Adelaide Del Pino Beléia

Journal of Food and Nutrition Research. 2014, 2(3), 130-135 doi:10.12691/jfnr-2-3-7