Lv5
906 积分 2022-05-17 加入
Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu
1个月前
已完结
Enhancing the anti-freezing properties of glucono-δ-lactone induced tofu through the incorporation of curdlan
8个月前
已完结
Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant
8个月前
已完结
Evaluation of optical properties of tofu samples produced with different coagulation temperatures and times using near-infrared transmission spectroscopy
9个月前
已完结
Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
9个月前
已关闭
Analysis of Initial Aggregates of Soymilk Proteins Produced Under Different Coagulation Rate Conditions with Magnesium Chloride Addition
9个月前
已完结
Evaluation of optical properties of tofu samples produced with different coagulation temperatures and times using near-infrared transmission spectroscopy
9个月前
已完结
Effect of magnesium chloride concentration on soymilk coagulation mechanism
9个月前
已完结
Mechanism governing textural changes of low-moisture tofu induced by NaCl addition in soymilk
9个月前
已完结
OCCURRENCE OF RUPTURES ON THE SURFACE OF FOODS DURING FRYING
9个月前
已完结
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