Development and Research on the Manufacturing of Functional Tofu
博士 === 國立臺灣大學 === 農業化學研究所 === 92 === It was found that the firm tofu made with the water-to-bean ratio at 9:1 and 10:1 and with 0.4% calcium sulfate gave the maximum tofu yield, the maximum protein and solid recovery, the best water retention ability, as well as the maximal retention of isoflavone-β...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/15331540273130168498 |