Lv5
1066 积分 2022-05-17 加入
Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality
8天前
已完结
Particle formation and gelation of soymilk: Effect of heat
8天前
已完结
Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu
5个月前
已完结
Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan
1年前
已完结
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
1年前
已完结
Evaluation of optical properties of tofu samples produced with different coagulation temperatures and times using near-infrared transmission spectroscopy
1年前
已完结
Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
1年前
已关闭
Analysis of Initial Aggregates of Soymilk Proteins Produced Under Different Coagulation Rate Conditions with Magnesium Chloride Addition
1年前
已完结
Evaluation of optical properties of tofu samples produced with different coagulation temperatures and times using near-infrared transmission spectroscopy
1年前
已完结
Effect of magnesium chloride concentration on soymilk coagulation mechanism
1年前
已完结
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