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...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
Beijing Technology and Business University
2018-12-01
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| Col·lecció: | Shipin kexue jishu xuebao |
| Matèries: | |
| Accés en línia: | https://www.btbuspxb.com/spkxjsxb/article/pdf/20180601 |
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