Research Progress on Correlation Between Soybean Protein and Tofu Quality(大豆蛋白与豆腐品质相关性研究进展)
Tofu is a gelatinous curd formed by adding coagulant to the heat treated soybean milk.The gelation of tofu is the gelation of soy protein, and that is a key part of tofu processing. So soybean protein is closely related to tofu quality characteristics. The tofu formation mechanism and the effect of...
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
Beijing Technology and Business University
2018-12-01
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| Rangatū: | Shipin kexue jishu xuebao |
| Ngā marau: | |
| Urunga tuihono: | https://www.btbuspxb.com/spkxjsxb/article/pdf/20180601 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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