The research of low off-flavor okara natto
碩士 === 中國文化大學 === 生活應用科學研究所 === 98 === Okara or soymilk residue is the by-product of soymilk, tofu and touhua. The high water content of the okara cause it is easy to spoil and hence is not able to reuse. The smell of the okara natto is very strong, and which leads low willingness of people to cons...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
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| Online Access: | http://ndltd.ncl.edu.tw/handle/15661670135276998079 |