טוען...
Changes in quality characteristics of tofu with freezing treatment of soybeans
The aim of this study was to investigate the influence of length of freezing time (−18°C for 5 or 24 h) on the quality characteristics of tofu. The yield and moisture content of tofu obtained from frozen soybean were lower than control tofu. Tofu made from frozen soybeans showed higher hardness, gum...
שמור ב:
| הוצא לאור ב: | Food Sci Biotechnol |
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| Main Authors: | , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
The Korean Society of Food Science and Technology
2016
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049163/ https://ncbi.nlm.nih.gov/pubmed/30263333 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0129-0 |
| תגים: |
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