- Bài báo tạp chí
- Nhan đề: A Novel Approach to Improving the Quality
of Bittern-Solidified Tofu by W/O Controlled-Release
Coagulant. 2: Using the Improved Coagulant in Tofu
Processing and Product Evaluation / Jinlong Li and others
|
Nhan đề
| A Novel Approach to Improving the Quality
of Bittern-Solidified Tofu by W/O Controlled-Release
Coagulant. 2: Using the Improved Coagulant in Tofu
Processing and Product Evaluation / Jinlong Li and others | |
Mô tả vật lý
| From p.181-188 | |
Từ khóa tự do
| Controlled release | |
Từ khóa tự do
| W/O emulsions | |
Từ khóa tự do
| Water-holding capacity | |
Tác giả(bs) CN
| Li, Jinlong | |
Tác giả(bs) CN
| Qiao, Zhihong | |
Tác giả(bs) CN
| Saito, Masayoshi | |
Tác giả(bs) CN
| Tatsumi, Eizo | |
Nguồn trích
| Food and bioprocess technology.-
Số: 7
Tập: 6
Năm: 2013 |
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| 005 | 202105261356 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20210526135605|zluuyen |
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| 245 | |aA Novel Approach to Improving the Quality
of Bittern-Solidified Tofu by W/O Controlled-Release
Coagulant. 2: Using the Improved Coagulant in Tofu
Processing and Product Evaluation / |cJinlong Li and others |
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| 300 | |aFrom p.181-188 |
|---|
| 653 | |aControlled release |
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| 653 | |aW/O emulsions |
|---|
| 653 | |aWater-holding capacity |
|---|
| 700 | |a Li, Jinlong |
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| 700 | |a Qiao, Zhihong |
|---|
| 700 | |aSaito, Masayoshi |
|---|
| 700 | |aTatsumi, Eizo |
|---|
| 773 | |tFood and bioprocess technology.|d2013|v6|i7 |
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| 890 | |c1 |
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