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Research on soybean curd coagulated by lactic acid bacteria
Chinese traditional soybean curd is coagulated by calcium salt. In order to investigate the feasibility of soybean curd coagulation by lactic acid bacteria, we studied the effective factors in soybean curd coagulation when using common soybean curd strains. In soybean curd concentration, incubating...
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| Main Authors: | , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer International Publishing
2013
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3710577/ https://ncbi.nlm.nih.gov/pubmed/23888263 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2193-1801-2-250 |
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