Development of the Measurement Method of Optimum Conditiions in the Manufacture Process of Traditional Tofu
碩士 === 國立中興大學 === 食品科學系 === 90 === Tofu-making involves a complex interaction of many factors. Coagulation of soymilk is an important process in the manufacture of traditional tofu, and affects the yield and quality of tofu products significantly. Traditional methods, including measurement of transm...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/17562669284982639740 |