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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被引量:13收藏 分享
作者:Li, Jinlong Qiao, Zhihong Tatsumi, Eizo Saito, Masayoshi Cheng, Yongqiang Yin, Lijun
机构:China Agr Univ;China Agr Univ;Beijing Union Univ;Japan Int Res Ctr Agr Sci
来源:FOOD AND BIOPROCESS TECHNOLOGY  2013
关键词:W/O emulsions   Controlled release   Tofu gel   Water content   Water-holding capacity   Texture profile analysis   Scanning electron microscope  
A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property被引量:12收藏 分享
作者:Li, Jinlong Qiao, Zhihong Tatsumi, Eizo Saito, Masayoshi Cheng, Yongqiang Yin, Lijun
机构:China Agr Univ;China Agr Univ;Beijing Union Univ;Japan Int Res Ctr Agr Sci
来源:FOOD AND BIOPROCESS TECHNOLOGY  2013
关键词:W/O emulsion   Preparation   Bittern coagulant   Controlled-release   Tofu quality  
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