成果/Result
- 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
- 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
- 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
